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Makes 4 servings


1 cup dry lentils
½ medium white onion
2 Tbsp. butter
2 Tbsp. red curry paste
1 tsp. curry powder
½ tsp. ground turmeric
½ tsp. garlic powder
1 tsp. ground ginger
1 14-ounce can crushed tomatoes
¼ cup canned coconut milk


Cook lentils according to package directions. Drain & set aside. Melt butter in a sauté pan over medium high heat. Add onion and sauté for 3-4 minutes, until fragrant and golden.

Add all the spices (curry past, curry powder, turmeric, garlic, ginger), and stir fry for 1-2 minutes. Add the crushed tomatoes; stir and simmer until smooth. Add the lentils and the coconut milk to the pot. Stir to combine and simmer for 15-20 minutes. Serve with rice or plain.

Nutrition analysis per serving: 300 calories, 10 g fat, 15 g protein, 39 g carbohydrate, 9 g fiber, 440 mg sodium

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