Thai Red Lentils

• 2 cups red lentils
• 4 ounces seasoning Thai, stir-in-paste
• 1 tablespoon garlic stir-in-paste
• 1 tablespoon ginger stir-in-paste
• 1 tablespoon lemongrass stir-in-paste
• 1 tablespoon chili pepper stir-in-paste
• 1/2 tablespoon cilantro stir-in-paste
• 1 tablespoon olive oil
• 1 yellow onion sliced
• 1 bunch fresh spinach
• 29 ounces tomatoes can whole
• 13 1/2 ounces coconut milk
• 15 ounces black beans
• 15 ounces chick peas

1. In a pot, bring water to boil and add red lentils.
2. Cook for 8 minutes or so until just soft. (Do not over cook.) Set aside.
3. In skillet, heat the oil on medium heat and add in all of the stir-in-pastes and mix well.
4. Cook for 2 minutes.
5. Add the onions and spinach and cook for 5 minutes. Spinach should be wilted.
6. Add the tomatoes and there juice and cook until most of the liquid has evaporated.
7. Add in the coconut milk and heat through.
8. Add in the black beans and chick peas. Cook until soft - 6 - 8 minutes or so.
9. To finish, add in the lentils and let all the flavors meld for 2 minutes.
10. Serve and enjoy!

red lentils, seasoning thai, garlic, ginger, chili pepper, cilantro, olive oil, onion, fresh spinach, tomatoes, coconut milk, black beans, chick peas

Taken from www.yummly.com/recipe/Thai-Red-Lentils-1346983 (may not work)