1 tbsp sunflower oil
½ small onion, finely diced
100 g split red lentils
200 ml water
50 ml reduced-fat canned coconut milk
Fry the onion in hot oil until soft. Add the lentils and pour over the water. Cover and cook gently for 15 minutes, or until the lentils are nearly soft, stirring occasionally. Add the coconut milk. Heat through for a further 5 minutes. Serve at the right consistency.