- 473 mlchicken or vegetable broth
- 1 small bunchcilantro
- 1 (398 ml) cancoconut milk
- 2 (398 ml) cansdiced tomatoes
- 4 clovesgarlic
- 2 (2 ½ cm) piecesginger root
- 2jalapeño peppers
- 2red bell peppers
- ½ mediumred onion
-  curry powder
-  extra virgin olive oil
-  red lentils
- 1Wash and dry the fresh produce.
2 (2 ½ cm) pieces ginger root 2 jalapeño peppers 2 red bell peppers 2 avocados 1 small bunch cilantro
- 2Heat a large pot over medium heat.
- 3Peel and mince the garlic and red onion. Peel and mince or grate the ginger.
4 cloves garlic ½ medium red onion
- 4Once the pot is hot, add oil and swirl to coat the bottom.
2 tbsp extra virgin olive oil
- 5Add the garlic, onion, and ginger to the pot and cook, stirring occasionally, 2-3 minutes.
- 6Quarter the jalapeño peppers lengthwise; seed and remove ribs of the jalapeños 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 peppers. Add the jalapeños, bell peppers, curry powder, and salt to the pot. Cook, stirring occasionally, 2-3 minutes.
1 tsp curry powder 1 tsp salt
- 8Add the diced tomatoes, coconut milk, and broth 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.
2 (398 ml) cans diced tomatoes 1 (398 ml) can coconut milk 473 ml chicken or vegetable broth 1 cup red lentils
- 9Meanwhile, halve and pit the avocados; 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!