Red Lentil Daal • Two Knives and a Pan

Ingredients

• 2 tbsp coconut oil
• 1 medium yellow onion, diced
• 1 tbsp grated ginger
• 1 clove garlic, grated
• ½ tsp cayenne pepper
• 1 tsp kosher salt
• 11 1/2 cups cold water
• 1 cup canned crushed tomatoes
• 1 cup red lentils, rinsed
• ⅓ cup full fat coconut milk*
• ¼ cup chopped cilantro
• Greek yogurt (optional), to serve