Red Lentil Curry* (v)

Red Lentil Curry*

Ingredients:

• 1 tsp coconut oil
• 1/2 small onion, diced
• 1 1/2 cloves garlic, minced
• 1 piece of ginger, minced
• 1 tsp curry powder
• 1/2 tsp salt
• 1 tbsp red curry paste
• 1/2 cup red lentils
• 3/4 cups low-fat coconut milk
• 8 ounce can diced tomatoes
• 1/2 cup chickpeas optional
• handful cilantro chopped for garnish
• lime wedges for garnish
• 1/2 cup quinoa, cooked

Recipe:

Cook quinoa according to packet instructions. Heat oil over medium hot in a pot. Add onions, garlic and ginger. Cook until fragrant. Add curry powder, salt and red curry paste. Stir until mixed and cook for 1 minute. Add lentils, coconut milk and canned tomatoes. Bring to a boil, reduce heat, and simmer for 15 minutes or until lentils are cooked through. Add chickpeas and cook for additional few minutes. Serve lentils and chickpeas over 1/4 cup cooked quinoa and top with cilantro and lime wedge. Save the other half of lentil mixture and quinoa for tomorrow!