Brown lentil curry

• ¾ cup of whole brown lentils
• 2 cups of water
• ¼ teaspoon of salt
• an onion
• 2 teaspoons of oil
• ½ teaspoon of cumin
• 2 teaspoons of coriander
• ¾ teaspoon of paprika
• ½ teaspoon of turmeric
• ¼ teaspoon of pepper
• some chilli flakes
• 2 bay leaves
• 2 teaspoons of crushed garlic
• 2 tomatoes
• ½ teaspoon of salt
• some lemon juice (to taste)
• some salt and pepper (to taste)

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Cook whole brown lentils with water and salt for 25 minutes over medium heat.

Dice an onion, and fry together with oil, cumin, coriander, paprika, turmeric, pepper, chilli flakes, bay leaves, and crushed garlic.

Finely dice the tomatoes and add to the pan with salt, cooking until soft. Add the cooked lentils and some of the lentil water, simmering to thicken.

Remove the bay leaves, and add lemon juice and salt and pepper to taste.