Coconut Curried Red Lentil Chili

Ingredients

2 Tbsp coconut oil (or butter)

1 onion, diced

1 - 2 cloves of garlic, minced

28 oz can of diced tomatoes

14 oz can of coconut milk

2 c water or broth (more or less as needed)

1 lb red lentils, rinsed and drained

Spices

all measurements are estimates - add less or more to taste!

1 Tbsp curry powder

1/2 tsp cumin

1/4 tsp paprika

1 tsp Tabasco

dash of chili powder

couple shakes of red pepper flakes

salt to taste

Also consider tumeric, garam masala, coriander... any and all are fair game around here, this dish turns out slightly different each time.  Leave out the chili powder, red pepper flakes and Tabasco to make this dish more mild.

Instructions

Saute diced onions and minced garlic in oil until soft.  Add spices and allow onions and garlic to cook together for a few minutes.  Add tomatoes and coconut milk and bring to a boil.  Stir in lentils and water, bring a boil and then reduce to a simmer and cover. 

Cook on low for about 40 - 45 minutes, stirring occasionally to make sure your lentils aren't cooking to the bottom of your pan. As soon as your lentils are soft and tender, it's time to eat!