1 Package Black Beluga Lentils 16 oz.
1 16 oz. Bottle Biodynamic Organic Diced Tomatoes
1 Onion diced
6 cloves garlic diced
2 Tbs. Curry Leaves
2 Tbs. Tumeric Powder
1 tbs. Ginger shredded
4 Tbs. Yellow Curry Powder
1/4 Cup Organic Coconut Milk
1 Cinnamon Stick
Put rinsed lentils in a soup pan and cover with water. Bring to a boil and reduce heat and simmer approximately 15 -20 minutes. Drain. While the lentils are cooking in a large iron pan, sauté in EVOO, onion, garlic until light brown, add spices and tomatoes and let simmer until flavors merry. Add the tomatoes and onion mixture to the lentils, add more water if necessary, simmer briefly so the lentils don’t get mushy. Cover and let sit for an hour for the flavors to merry. Warm and serve.
This is a wonderful dish served with Brown rice and sautéed Kale. I tend to make large batches, because I love leftovers! The next day I added the lentils by oiling a muffin pan and cutting phyllo sheets into 2 inch squares and filled the phyllo with lentils and baked for 15 minutes. So delicious! Enjoy! 
