I think everyone who cooks lentils has their own Dahl recipe that they’ve perfected over the years. This is my current favorite and will feed at least four people.
400g red lentils
2 brown onions
1 head of garlic (yes a whole head)
2 inches of ginger (more if the ginger root is narrow)
Panch Phoran (or yellow mustard seed, fennel seed, fenugreek, black onion seed and cumin if you can’t get the mix)
2 bay leaves
3 measures of your preferred stock (I use knorr vegetable stock pots)
one scotch bonnet chili or chili powder
1 tin coconut milk
Chop the onions, ginger, garlic and chili and fry them in the oil with the Panch Phoran (I use about four or five tea spoon fulls but this is something you should adapt to taste) and when the onions have started to brown a little add the lentils and water to cover them, the three measures of stock and the nutmeg, bay leaves and chili powder if that’s what you’re using. Make sure that the lentils boil for at least ten minutes to denature the enzymes and then turn down slightly and add the coconut milk before leaving to simmer until you get the required texture. This can either be eaten as a soup or with rice and its really good.