Red Curry Vegetable Lentils

In a small pot, combine lentils and water, bring to a boil and then cover and lower to a simmer, cooking for about 15 minutes. Drain and set aside.

Meanwhile, in a large pot or Dutch oven, heat oil over medium high heat. Add yellow pepper, Swiss chard stems and onions and saute for about 10 minutes until softened and just starting to brown.

Add red curry and all the other spices and toss together, cooking for another 1-2 minutes. Add pureed diced tomatoes, tomato paste and coconut milk and stir to combine. Add lentils, stir and let cook for 10-15 minutes on medium-low heat. Check seasoning and adjust according to taste.

Add Swiss chard leaves, stir to combine, and cook 1 more minute until wilted into curry.

Serve over rice and garnish with cilantro.

Adapted from Pinch of Yum.