Lentil curry

Ingredients

• 2 tbsp extra virgin olive oil or coconut oil
• 2 tbsp tomato paste
• 2 ripe tomatoes, diced
• 4 large scallions, white and green parts, sliced
• 1 cup dry brown or green lentils, picked and rinsed (See note #2)
• 1 tbsp curry powder (See note #1)
• 1 tsp salt
• 2" piece of fresh ginger, peeled and grated
• 3 cups of water or vegetable broth
• 3/4 cup canned light coconut milk
• 1 bunch fresh cilantro or parsley, chopped (optional)

Instructions

1. 1

   Heat the oil in a large deep skillet with a lid. Add the tomato paste and cook over medium-high heat for 2 minutes, stirring frequently

2. 2

   Add the diced tomatoes and continue cooking for 4-5 minutes. Add the scallions and keep cooking for 2-3 minutes

3. 3

   Add the lentils, curry powder, salt, ginger, and water or broth. Bring to a boil, cover, lower the heat, and simmer for 25-30 minutes, or until the lentils are slightly tender but not all the way cooked. You should have some liquid remaining. If not, add about 1/2 cup of water or broth

4. 4

   Add the coconut milk and simmer, covered, for 15 minutes

5. 5

   Garnish with cilantro or parsley. Serve plain or over rice, quinoa or cauliflower rice