Chop the onions and garlic finely. Heat the oil in a saucepan and
saute them for a few minutes. Chop the mushrooms and add them to the pan;
cook for a few minutes longer. Stir in the spices and cook for a minute or two
more, then add the lentils and water plus a little salt. Bring to the boil,
then lower the heat, cover and cook for 15-20 minutes, until lentils are soft.
Chop or grate the creamed coconut and stir into the pan. Taste for seasoning and
add more salt if required and black pepper.