Preheat oven to 375 F.
In a large Dutch Oven, I’m using my 5 Qt oval Creuset, over medium-low heat, drizzle enough olive oil to cover the bottom. Add the onions and sauté until softened.
Add the potatoes, and sauté for about 5 minutes.
Stir in the fresh ginger, garlic and reduce heat to low.
Add spicy peppers, lentils and ground spices (coriander, cumin, turmeric and ginger). Stir until lentils are well coated.
Add the can of tomatoes and 4 cups water. Raise heat to bring to a boil, put the cover on and pop it in the oven for 50-60 min.
After 30 min, give the lentils a good stir, add the coconut milk and salt to taste. Continue baking for the remaining 20-30 min until the lentils have thickened. If too soupy, cook for a little bit longer.
When lentils have reached desired consistency, serve on a bed of basmati rice garnished with fresh cilantro, or enjoy with naan bread Bon appétit!
