Sunny Lentils

• 1 tablespoon olive oil
• 1/3 cup onion, chopped
• 1/3 cup chopped green bell pepper
• 1/3 cup chopped red bell pepper
• 1 tablespoon minced garlic
• 1/2 teaspoon dried tarragon
• 1/4 teaspoon curry powder
• salt and ground black pepper to taste
• 1 (15 ounce) can petite diced tomatoes in juice
• 3/4 cup red lentils
• 2 tablespoons shredded sweetened coconut
• water

1. Heat olive oil in a large skillet over medium heat. Add onion, green bell pepper, red bell pepper, garlic, tarragon, curry powder, salt, and black pepper; cook and stir until onion is softened, about 5 minutes. Stir in diced tomatoes; bring soup to a simmer.
2. Stir red lentils and coconut into the soup; mix well to combine. Simmer soup, covered, adding water as needed, until lentils are tender, 15 to 20 minutes.

olive oil, onion, green bell pepper, red bell pepper, garlic, tarragon, curry powder, salt, tomatoes, red lentils, coconut, water

Taken from www.allrecipes.com/recipe/246971/sunny-lentils/ (may not work)