Makes 3 or 4 servings
15 ml (1 tbsp) vegetable oil
1 medium onion, diced
2 cloves garlic, finely minced
10 ml (2 tsp) minced ginger root
3 ml (3/4 tsp) red curry paste
5 ml (1 tsp) cumin
250 ml (1 cup) green lentils, washed and sorted
500 ml (2 cups) vegetable or chicken stock
1 medium tomato, diced
Salt and pepper to taste
Fresh sprigs of cilantro
Lime wedges
Heat oil in a medium saucepan; add onion, garlic, ginger, curry paste and cumin. Stir until well mixed. Add lentils, stock, and tomato. Bring to a boil. Reduce heat to a simmer and continue cooking until lentils are tender, approximately 35-40 minutes. Serve over steamed rice with lime wedges and sprigs of cilantro.
