A simple side dish to serve with rice or naan.
Heat the coconut oil in a saucepan.
Add onions and sauté for 2-3 minutes until translucent.
Add the garlic and ginger and sauté until fragrant then add spices and stir a few seconds.
Add lentils and chicken broth to onion mixture, stir and bring to a simmer.
Cook covered until the lentils have absorbed most of the liquid, around 10 minutes.
Add the coconut milk and tomatoes and simmer another 5-10 minutes, until the lentils are tender.
Add more coconut milk or broth if needed.
Season with salt and pepper to taste.