In a big pot over medium heat, throw in the broth, dry lentils and spices. Bring to a boil, stirring every couple minutes making sure the lentils don’t stick to the bottom of the pot. Let boil for one minute. Then turn down the heat to medium/low until the liquid is simmering. Then cover and let simmer for 20 minutes.

While the lentils are cooking, make your rice. First, rinse your rice in a mesh strainer a couple times. Rinse it with cold water then with your fingers, move the rice around in the strainer. Repeat this a couple times!!

Then add the rice and water to a small pot and leave it uncovered over high heat. Let it come to a boil for 1 minute, then turn the heat down to low and cover. Let cook for 20 minutes, until the rice is done. Set aside!

At this point your lentils should not be completely cooked yet, but almost there. You can add in the tomato sauce and coconut milk. Let it come to a light boil and then turn down to low uncovered, letting it cook for another 10 minutes.

When the lentils are done, you can now stir in your salt and pepper and turn off the heat.

Serve over rice and with a squeeze of lemon juice on top. You can store in an airtight container in the fridge for up to 3 days. Enjoy!:)