Curried Lentils

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 So my plan was to make curried chickpeas, but apparently I do not have any chickpeas in the house. I was about to scrap the whole idea when I thought that lentils would make a great addition to a curry-type sauce. Like all my ethnic recipes, I do not claim this to be authentic, but it was delicious :)

Curried Lentils

• 1 cup dry lentils
• 2 cups chicken stock
• 1 cup coconut milk (I actually use coconut cream concentrate and water)
• 2 tbsp tomato sauce (can omit)
• 1 heaping tbsp curry powder
• dash onion powder
• dash garlic powder
• 1/2 tsp ground ginger (feel free to use fresh if you have it)
• 2 tsp cornstarch

1. Combine all ingredients except lentils and cornstarch in a pot and bring to a boil. 
2. Add lentils, return to a boil. Reduce heat and simmer for 20 minutes.
3. When lentils are done, remove 1/4 cup (or so) of liquid and mix in the cornstarch. Carefully mix this back in with the lentils. This gives the lentils a nice sauce to serve over a bed of (brown) rice.