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)

Bay leaf

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.