Red Curried Lentils

Ingredients

• 2 cups lentils
• 1 onion (or 1 tbsp onion powder/granules)
• 2 cloves garlic (or .5 tsp garlic powder/granules)
• 0.5 tbsp garam masala
• 1 tsp curry powder
• 0.5 tsp turmeric
• 0.25 tsp ground ginger
• 2 tbsp olive oil or butter
• 4 oz red curry paste (Thai Kitchen sells 4 oz jars that work perfectly)
• 6 oz canned tomato paste
• 1 tsp agave (can substitute honey or sugar)
• 13.5 oz canned coconut milk

Instructions

1. 1. Place the lentils in a large pot and add 5 cups water. Turn heat to high and bring to a boil.
2. 2. After the lentils begin to boil, reduce heat to low-medium and simmer for about 20 minutes, uncovered, stirring roughly every five minutes. Add more water if needed - the lentils are done when they are tender (but not mushy) and most of the water is absorbed. Drain the remaining liquid.
3. 3. While the lentils cook, make the sauce: dice the onion (if using raw onion). Mince/press the garlic cloves (if using raw garlic).
4. 4. Measure and combine the dried spices in a small bowl: garam masala, curry powder, turmeric, ground ginger, onion powder/granules (if using), garlic powder/granules (if using).
5. 5. Heat the olive oil or butter in a large saucepan over medium high heat. If using raw onion, add it to the pan and saute for approximately ten minutes.
6. 6. Add the combined spices and stir for approximately a minute.
7. 7. Add the red curry paste, tomato paste, and sweetener (honey, agave, or sugar) and stir to combine.
8. 8. Add the coconut milk and stir until the sauce is smooth.
9. 9. Reduce the heat to medium-low and cook until the sauce reaches serving temperature. If the lentils are running late, stir occasionally and maybe reduce the heat to low. Add the cooked lentils and serve.