- ½ small bunchcilantro
- ½ (13.5 fl oz) cancoconut milk
- 1 (14.5 oz) candiced tomatoes
- 2 clovesgarlic
- 1 (1 inch) pieceginger root
- 1jalapeño pepper
- 1red bell pepper
-  curry powder
-  extra virgin olive oil
-  red lentils
- 1Wash and dry the fresh produce.
1 (1 inch) piece ginger root 1 jalapeño pepper 1 red bell pepper 1 avocado ½ small bunch cilantro
- 2Heat a large pot over medium heat.
- 3Peel and mince the garlic and shallot. Peel and mince or grate the ginger.
2 cloves garlic 1 shallot
- 4Once the pot is hot, add oil and swirl to coat the bottom.
1 tbsp extra virgin olive oil
- 5Add the garlic, shallot, and ginger to the pot and cook, stirring occasionally, 2-3 minutes.
- 6Quarter the jalapeño pepper lengthwise; seed and remove ribs of the jalapeño with a spoon. Finely dice (Be careful, with jalapeños, do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing).
- 7Small dice the bell pepper. Add the jalapeño, bell pepper, curry powder, and salt to the pot. Cook, stirring occasionally, 2-3 minutes.
½ tsp curry powder ½ tsp salt
- 8Add the diced tomatoes, coconut milk, and water to the pot. Stir and bring to a boil over high heat, then add the red lentils. Reduce heat to medium-low and cook, stirring occasionally, until lentils are tender, 22-25 minutes.
1 (14.5 oz) can diced tomatoes ½ (13.5 fl oz) can coconut milk 1 ½ cup water ½ cup red lentils
- 9Meanwhile, halve and pit the avocado; slice crosswise while still in the skin and scoop out with a spoon.
- 10Shave the cilantro leaves off the stems; discard the stems and mince the leaves.
- 11To serve, divide the lentil curry between bowls; top with sliced avocado and minced cilantro. Enjoy!