Ingredients

• 1  onions, finely chopped
• 2  cloves garlic (minced)
•  2  tbsp ginger root, minced
• 1  cup red-orange lentils (dried), rinsed and drained
• 1/4  cup sesame oil (Un toasted)
• 3   cups water
• 1 block of temphe cut into 1 cm cubes
• 1  1/4 tsp curry powder
• 3/4  tsp cayenne pepper
• 1   tsp salt
•  6   tbsp fresh cilantro

Instructions

Rinse and drain the lentils, then set aside.

• Finely chop the onion. Mince the garlic and ginger
• Heat  half of the oil in a saucepan over medium heat. Add the onion and garlic,     cook until translucent.
• Add  the ginger and cook, with stirring, 1 min. Add the lentils and water,     bring to a boil, then reduce the heat and simmer, uncovered, until the     lentils are cooked and fall apart, about 15 min.
• Cut tempeh 1 cm cubes. 
• Heat the remaining oil in a small skillet until hot but not smoking then stir in the curry powder and cayenne
• Cook 30 seconds with stirring, then add the spiced oil to the lentils.     
• Gently add the tempeh cubes and season with salt.
•  Cook 2 min, then remove the pan from the heat, cover and let stand 5 min to allow the flavours to develop.
• Sprinkle with fresh cilantro leaves and serve