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1 1/2 tbs. extra-virgin olive oil
1 cp. chopped onion
4 large cloves garlic, finely chopped
1 (14.5 oz.) can diced tomatoes, juices included
1 (14 oz.) can light coconut milk
1 cp. dried lentils, rinsed and picked over
1/2 cp. water
1/2 tbs. molasses (or brown sugar)
1 to 1 1/2 tsp. mild curry powder
1/2 tsp. salt
1/2 cp. fresh cilantro
4 1/2 to 6 cps. hot cooked basmati rice
In a large deep-sided skillet with a lid, heat the oil over medium heat. Add the onion and cook, stirring, until softened, about 3 minutes. Add the garlic and cook, stirring constantly, 1 minute. Add the tomatoes and their juices, coconut milk, lentils, water, molasses, curry powder, salt, and black pepper; bring to a boil over high heat. Reduce the heat to between low and medium-low and simmer, covered until the lentils are tender but not falling apart, 40 to 45 minutes, stirring occasionally. Stir in the cilantro and remove from heat. Serve warm, over rice.
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