3/4 cup red lentils
1 1/2 cups canned chopped tomatoes
1 cup water (or more to taste)
1 cup canned coconut milk
1 heaping tsp curry powder* (or more to taste)
1/2 cup chopped cilantro
Add tomatoes, water, lentils and curry powder to a saucepan. Bring to a boil over medium heat, then lower heat and simmer for 20-25 minutes. Add coconut milk and cilantro, stir, and heat through.
*I used Royal Curry Powder, an organic blend from The Spice Trader . It’s more complex than most curry powders on the market.