Tomato Lentil Curry
1 large onion, chopped
2 cloves garlic, minced
1 tablespoon minced ginger
2 tablespoons Unflavored or Garlic Olive Oil
2 tablespoons curry powder*
1 cup vegetable or chicken broth
28 oz. fire-roasted diced tomatoes
3 tablespoons Gravenstein Balsamic Vinegar (Sicilian Lemon would also be good)
1 can lite coconut milk
2 cups brown or French lentils
2-3 teaspoons lime juice
Salt to taste
In a Dutch oven or other deep large pot, saute the olive oil, garlic and ginger, about 3-4 minutes. Add the curry powder and stir in, about 30 seconds. Add the broth, tomatoes and vinegar.
Before cooking further, blend with an immersion blender until nearly smooth (you could also use a food processor). Return to the pot and add the lentils, coconut milk and salt. Cover, with the lid slightly ajar to let some steam out. Simmer gently for 25 minutes.
Check occasionally and add water as necessary. It should end up like a thick stew without sticking to the bottom of the pan.
Serve with Jasmine rice* and lime juice to taste.