This is a really simple dish.  Quick too!!  Red lentils cook about much quicker than most lentils.  They also don't hold their shape.  If you would like lentils that hold together, try using the brown or green variety.  Just remember that the cooking time will be longer.  Watch your liquid so that it doesn't cook down too much.  You can use your favorite curry powder for this recipe or make your own!  I used a curry blend sent as a gift from my family.  You can find a recipe for homemade curry here.  

1 Onion, Diced

2 Carrots, Peeled and Diced

3 Garlic Cloves, Chopped

1 Tbsp Fresh Ginger, Finely Chopped

1 Jalapeño, Finely Chopped

2-3 Tbsp Curry Powder

2 Bay Leaves

1 Cinnamon Stick

1 Tomato, Chopped

3 Cups Red Lentils

6-8 Cups Water or Stock

Fresh Cilantro

Heat a good sized pot over medium heat with a bit of oil.  I like coconut oil but you can use canola or clarified butter if you like.  Add the onions to the pan and sweat a little.  Once the onions start to become translucent, add the carrot, garlic, ginger, and jalapeño.  Cook for a few minutes.  

Once all the veggies are lightly cooked, add the curry powder, bay leaf, and cinnamon.  Cook while stirring well until the spices are aromatic.  This should only take a few minutes.  Add the tomato.

Keep cooking while stirring over medium heat until the tomato starts to soften and break down.  Once softened, add the lentils and water or stock.  Bring to a simmer and stir occasionally.  Check the lentils after about 15 minutes.  They cook pretty quick.  Once they are cooked and soft, they will fall apart.  Taste and adjust your seasoning with salt and pepper.  Add a dash of tabasco if you like.  Serve topped with fresh chopped cilantro.