Ingredients
1 package (16 ounces) dried lentils, rinsed1 carton (32 ounces) vegetable broth2 tablespoons curry powder1 garlic clove, minced2 cans (13.66 ounces each) coconut milk1/2 teaspoon kosher saltChopped green onions
Preparation
Place lentils, broth, curry powder and garlic in a Dutch oven. Bring to a boil; reduce heat. Add coconut milk; simmer, uncovered, until lentils are tender, 25-30 minutes. Stir in salt. Serve with green onions.
