My husband or I make this quick and easy lentil recipe nearly weekly. You can have it as a side meat, vegetables & rice, or water it down a little more as a soup.
In a large pot, saute one chopped onion (optional: add carrots or celery)
1 cup red lentils, rinsed
veggie stock ( 3-4 cups or one tetrapak container)
1/2 can of coconut milk
one 16 oz can of stewed tomatoes
1 tsp – 1 tbsp curry powder
Pepper to taste
Cayenne pepper to taste
You can add other vegetables for extra interest (spinach is great) if you like
Cook 30-40 minutes until lentils are cooked (red lentils will get mushy). At the last minute add salt to taste.
Serve and garnish with fresh chopped cilantro.
Alternatives: Other lentils will need to cook longer and won’t get as mushy.