Coconut Thai Curry Lentils with Quinoa – Lentils.org

Ingredients

• 1 Tbsp (15 mL) canola oil
• 1 whole medium onion, finely diced
• 3 Tbsp (45 mL) red Thai curry paste (add more for extra zing)
• 1 can (400 mL) coconut milk
• 2 whole medium tomatoes, diced
• 2 cups (500 mL) cooked or canned lentils, drained and rinsed
• 3 Tbsp (45 mL) chopped fresh cilantro (keep a few leaves for garnish)
• 1/2 tsp (2 mL) salt
• 1/2 tsp (2 mL) black pepper