I adapted Mark Bittman’s curried lentil soup from How to Cook Everything Vegetarian to use a can of diced tomatoes that wasn’t going anywhere.
Ingredients:
- 1 cup red lentils
- 1 can Ro-Tel diced tomatoes with green chilies
- 1 can coconut milk and an equal volume water
- 1 tbsp curry powder
Directions: boil.
The only tricky thing to remember is that the tomatoes should be added at the end, or the lentils will take a very long time to cook. Naturally, being an experienced cook, I would never make this mistake more than about half the time.