Delicious, easy, but it takes a long time to make.
Yields 4 servings.
Ingredients
2 tablespoons olive oil
1 cup diced onion
1 teaspoon salt, divided
1 cup green lentils
1 (14.5 ounce) can full fat coconut milk
1 3/4 cups water
2 cloves garlic, minced
1 1/2 teaspoons smoked paprika
1 1/2 cups crushed organic Muir Glen Tomatoes
2 tablespoons fresh lime juice
1/4 cup minced fresh parsley
Instructions
In a deep saucepan, about 10 or 12 inches wide, bring olive oil to medium high heat. Stir in onion 1/4 teaspoon salt, and cook for 5 minutes until translucent. Add lentils and stir to coat and combine, cook for 2 minutes.
Add remaining salt, coconut milk, water, and garlic. Bring to a light simmer, then cover and cook for 45 minutes. Remove lid, add smoked paprika, 1/2 cup tomatoes, and bring to a boil.
Let simmer, stirring, with lid off, for 5 minutes, until it starts to thicken. Add remaining 1 cup tomatoes, and continuing simmer, cooking liquid off, another 15 minutes, or until lentils are soft and the dish has thickened to your liking. This level is your preference, cook longer if you'd like thicker.