From bon appetit via Preston, adjusted for green lentils instead of red (and banishing cilantro).

• 1 onion, chopped
• 2 garlic cloves, minced
• 1-2 T grated fresh ginger
• 1 T curry powder
• 3/4 cup green lentils
• 1 small can crushed/chopped tomatoes
• 1 can coconut milk

1. Saute the onion in ~2 T oil until softened and brown. Add garlic, ginger, and curry powder. Cook a minute or two until fragrant. Add the lentils and cook for another minute.
2. Add tomatoes, pinch of salt, 2.5 c water, and the coconut milk. Bring to a boil and simmer until the lentils are cooked, about half an hour for the green lentils but start checking their bite around 20 minutes.

originally submitted by jes_p on Jan 03, 2022