Recipe Of The Month: Sunny Lentils

Ingredients

• 1 tablespoon olive oil
• 1/3 cup onion, chopped
• 1/3 cup chopped green bell pepper
• 1/3 cup chopped red bell pepper
• 1 tablespoon minced garlic
• 1/2 teaspoon dried tarragon

• 1/4 teaspoon curry powder
• salt and ground black pepper to taste
• 1 (15 ounce) can petite diced tomatoes in juice
• 3/4 cup red lentils
• 2 tablespoons shredded sweetened coconut
• water

Directions

1. Heat olive oil in a large skillet over medium heat. Add onion, green bell pepper, red bell pepper, garlic, tarragon, curry powder, salt, and black pepper; cook and stir until onion is softened, about 5 minutes. Stir in diced tomatoes; bring soup to a simmer.
2. Stir red lentils and coconut into the soup; mix well to combine. Simmer soup, covered, adding water as needed, until lentils are tender, 15 to 20 minutes.