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1
Finely chop the tomato, onion, garlic, and ginger.
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2
Soak 150 g of lentils in 400 ml of water in a heatproof dish.
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3
Heat oil in a frying pan and stir-fry the garlic and ginger.
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4
Microwave the lentils for 15 minutes.
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5
Add the onions and stir-fry for 3 minutes until the color becomes like this.
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6
Add the chopped tomatoes, cayenne pepper and coriander.
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7
Mix well.
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8
If you stir over heat, it becomes thick and sticky.
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9
Slice the bacon into strips and fry without oil (use oil rendered from the bacon) until crisp.
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10
Remove the lentils from the microwave.
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11
It's cooked if it's soft like mashed potatoes.
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12
Add lentils with the water to the paste made in Step 4.
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13
Add water (not listed) until 4 to 5 cm above the surface, and mix well.
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14
If you mix well, the result will be a slightly thick soup.
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15
If it's too dense, dilute with water.
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16
Add a modest amount of soup stock and 4/3 of the bacon.
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17
Simmer over a low heat for 5 to 10 minutes.
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18
Adjust the taste by adding salt.
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19
Top with the remaining bacon and lemon, and enjoy.
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20
Squeeze some lemon juice before serving.
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21
It goes well with rice, naan, and bread.
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22
You could mix in a portion of rice into the curry and let the flavors meld.
