1. In medium, non-stick skillet or saucepan, heat oil over medium. Add onion and cook, stirring, until they start to soften, about 5 minutes. 2. Add tomatoes and cook for about 3 minutes. Stir in curry paste and cook for about 2 minutes. Add coconut milk and raise the heat to high; bring to a boil. Boil 4 minutes to reduce slightly. Stir in lentils and reduce heat to medium. Simmer 5 minutes to thicken slightly. Remove from heat and stir in cilantro. Season to taste with salt and pepper. 3. Spread quinoa, if using, on a plate or in a bowl. Top with lentils. ---------------------------------------------------------------------------
Nutrition
Ingredients
