Ingredients
Method
1.Rinse lentils well; drain. Heat oil in a large heavy-based saucepan over high heat. Cook and stir onion and garlic for 5 minutes or until onion softens. Add curry paste; cook and stir for 1 minute or until fragrant. Add tomato and 3 cups water. Bring to the boil.
2.Add lentils, capsicum and cauliflower. Reduce heat. Simmer; covered, for 10 minutes.
3.Stir in zucchini and squash. Simmer for 10-12 minutes or until vegies and lentils are tender. Add coconut milk; cook and stir for 2-3 minutes until heated.
4.Season with salt. Spoon into bowls. Serve at once.
Red lentils cook quickly. To use canned, rinsed brown lentils instead, stir in at end of cooking. For a meaty version, add some chopped chicken thighs or chopped thick pork sausages when cooking onion. Try serving topped with yoghurt.
Note