Red Curry Vegetable Lentils

• 1 cup Lentil, Rinsed
• 2 cups Water
• 1 Tablespoon Coconut Oil
• 1 whole Yellow Pepper, Chopped
• 1 bunch Swiss Chard Stems, Chopped (leaves Saved For Later)
• 1 whole Small Yellow Onion, Chopped
• 1- 1/2 Tablespoon Red Curry Paste
• 1 clove Garlic, Minced
• 1 Tablespoon Fresh Ginger, Minced
• 1 teaspoon Curry Powder
• 1 teaspoon Garam Masala
• 1/2 teaspoons Coriander
• 1/2 teaspoons Turmeric
• 1/4 teaspoons Red Pepper Flakes
• 1/2 teaspoons Kosher Salt
• 15 ounces, weight Diced Tomatoes, Liquid Drained And Pureed In Food Processor
• 1 teaspoon Tomato Paste
• 3/4 cups Coconut Milk From A Can
• 1 cup Swiss Chard Leaves, Chopped
• Cooked Rice, To Serve
• 2 Tablespoons Fresh Cilantro, Chopped, For Garnish

1. In a small pot, combine lentils and water, bring to a boil and then cover and lower to a simmer, cooking for about 15 minutes.
2. Drain and set aside.
3. Meanwhile, in a large pot or Dutch oven, heat oil over medium high heat.
4. Add yellow pepper, Swiss chard stems and onions and saute for about 10 minutes until softened and just starting to brown.
5. Add red curry and all the other spices and toss together, cooking for another 1-2 minutes.
6. Add pureed diced tomatoes, tomato paste and coconut milk and stir to combine.
7. Add lentils, stir and let cook for 10-15 minutes on medium-low heat.
8. Check seasoning and adjust according to taste.
9. Add Swiss chard leaves, stir to combine, and cook 1 more minute until wilted into curry.
10. Serve over rice and garnish with cilantro.
11. Adapted from Pinch of Yum.

water, coconut oil, yellow pepper, chard stems, yellow onion, red curry, clove garlic, fresh ginger, curry, garam masala, coriander, turmeric, red pepper, kosher salt, tomatoes, tomato paste, coconut milk, swiss chard, rice, fresh cilantro

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/red-curry-vegetable-lentils/ (may not work)