Red lentil curry eaten by an open window.
Put red lentils, chopped onions and tomatoes, lots of bay leaves, smashed lemongrass and garlic, cumin, turmeric, coriander, cayenne, and salt in a pan and add enough water so it's all just covered. Bring to a boil. Reduce to a simmer and let it thicken, stirring to help break up the lentils. When most of the water has been absorbed, stir in some coconut milk until desirably creamy. Served over coconut rice and garnished with cilantro and toasted coconut flakes.