Wash the lentils under running water and place in a large saucepan.

Peel and chop finelythe onions, sauté in a pan with coconut oil until translucent.

Peel the garlic and press it through a press.

Add the ginger, garlic and spices and cook for a few minutes.

Stew the ginger and garlic with the lentils in a large saucepan, add the stock and coconut milk, bring to the boil and skim off any solids that rise up.

Reduce heat & simmer gently for 20-25 minutes until everything is creamy.

Peel and dice sweet potatoes and cook for another 10 minutes.

Soak the coconut flakes in hot water for 5 minutes, when the water is soaked, mix in the remaining ingredients and season with salt.

Serve the lentil ragout with a ladle of rice and a dollop of coconut salsa.