Lentil Curry

1 cup Lentils dry
2 cup (8 fl oz) Water, tap filtered if you have it
3 cans Del Monte Diced Tomatoes, No Salt Added 2 TBSP ground tumeric
1 can Thai Kitchen Organic Coconut Milk (full fat)
3 tbsp Coconut Oil - Nutiva Organic Extra-Virgin Coconut Oil
1 tbsp Curry powder
6 tsp Cumin (ground)
6 tsp Ginger Root, I grate mine on cheese shredder
0.5 tsp Fresh Ground Black Pepper
6 serving Garlic - minced (1 tsp per serving) I buy jarred garlic, minced in the produce section of grocery store
2 tsp Morton Corse Sea Salt
2 tsp or 1 tsp of cayenne pepper to taste.

The cayenne pepper can be omitted if desired.

Begin by heating coconut oil in a stock pot over med/high heat. When melted add cumin to pot for about 1 minute, then add garlic to sauté for about 2 minutes. When garlic is golden add about 3 cans of salt free tomatoes, drained to the pot. Next add all the other dry spices and cook tomatoes for about 5 minutes. Next add the dry lentils and water to the pot and bring to a boil, then reduce heat to low and cover pot with lid then simmer for around 40 minutes until the lentils are tender. At the end of cooking in the last few minutes, add the can of coconut milk to the pot and stir in.

Serving Size: Makes about 10 1/2 cup servings

Number of Servings: 10

Recipe submitted by SparkPeople user MELTEA43.