Coconut Lentil Curry

I adapted this recipe from Epicurious.  I have been on a lentil kick lately.  I have them coming to me on Subscribe and Save from Amazon and they are a pretty good thing to have in the pantry for a week night or a Meatless Monday or food storage.  I also have San Marzano tomatoes and coconut milk on Subscribe and Save.  I can't be stopped!

Anyhow, this has a delicious Southern Indian flavor and is so healthy.  Did you know lentils have 19 grams of fiber for one serving?  I have made some changes to the recipe (I think it needed a little more spice)

YIELD: Makes 6 to 8 (main course) servings

ACTIVE TIME: 30 min

TOTAL TIME: 45 min

INGREDIENTS

• 1 medium onion, finely chopped
• 2 tablespoons vegetable oil
• 2 tablespoon finely chopped peeled fresh ginger
• 3 garlic cloves, finely chopped
• 2 teaspoon ground cumin
• 1 teaspoon ground coriander
• 2 teaspoon turmeric
• 2 teaspoon salt
• 1 (2 1/2-inch) fresh jalapeño or serrano chile, finely chopped, including seeds
• 2 cups broth (chicken, vegetable, beef... calls for water, but I like more flavor)
• 1 lime (juiced)
• 1 1/2 cups dried lentils (10 oz)
• 1 (13- to 14-oz) can unsweetened coconut milk
• 1 lb zucchini (2 medium), cut into 1/4-inch dice
• 1 bunch of cilantro (cut off leaves and separate from finely chopped stems)

• Accompaniment: rice

PREPARATION

Cook onion in oil in a 3 1/2- to 4-quart heavy pot over moderate heat, stirring occasionally, until edges are golden, about 6 minutes. Add ginger and garlic and cilantro stems (finely chopped) cook, stirring, 1 minute. Add cumin, coriander, turmeric, salt, and chile and cook, stirring, 1 minute.

Stir in broth, lentils, and coconut milk, then simmer, covered, stirring occasionally, 5 minutes. Stir in zucchini and simmer, covered, until lentils and zucchini are tender, about 15 minutes. Season with salt and lime and serve topped with cilantro leaves.