Curry Lentils



One of my daughters is not much of a meat eater so I've been forced to experimenting with vegetarian style dishes. But, this recipe is packed with flavor and will be bring a smile to any vegans face as well as to us meat lovers. It's quick, easy and delicious!

Ingredients

2 cups lentils
4 cups water + 1/3
1/4 large onion, diced
¼ creamed coconut
2 tablespoon vegetable oil
4 tablespoon curry powder
½ tablespoon Adobo
1 teaspoon geera
1 teaspoon all spice
1/4 teaspoon smoked paprika
1 teaspoon salt
1 teaspoon white sugar
4 cloves garlic, minced
1 (14.25 ounce) can tomato puree
Fresh ground pepper to taste

Directions

Rinse the lentils with cold water until the water runs clear, put the lentils in a pot with 4 cups water and simmer covered until lentils tender (add more water if necessary). While cooking the lentils: In a large skillet or saucepan, “burn” the garlic in vegetable oil. Mix the curry powder with 1/3 cup of water. Once the garlic is burnt (about 2 minutes) add the curry and water mix and burn (about 4 minutes). Add the rest of the ingredients and allow to simmer uncovered until the lentils are tender. When the lentils are tender drain them briefly and stir them into the tomato curry base  and serve immediately atop white rice. Garnish with fresh chopped cilantro. Enjoy and be blessed!