Lentil curry

If you don`t like curry in meals you can omit it, anyway you`ll get a nice and comfortable dish especially good in the fall or in the winter. It was a really big portion of lentil and I recommend to reduce it by half the  ingredients. 

Ingredients:

1 lb (400-500 gr) brown or green lentil;

2 big onions (finely chopped);

1 big carrot (finely shredded);

1-2 garlic cloves (finely chopped);

2-3 teaspoon red curry (paste);

3 tablespoon chopped fresh cilantro plus extra to garnish;

1/4 teaspoon coriander seeds (grind);

Olive oil;

Salt

Cook the lentil in a large pan of lightly salted boiling water according to the package instruction (actually I recommend to add the salt at the end of cooking cause the salt increases the cooking time a little bit), usually it takes about 30 minutes for brown lentil. Drain.

Meanwhile, heat a pan over a low heat, add the oil and the garlic and cook, stirring, 1 minute. Add the onion, the carrot, increase the heat to medium and cook, stirring occasionally, for 7-10 minutes (prevent beginning browned). Add the lentil, the curry, the cilantro, mix well and cook for additional 5-7 minutes, stirring occasionally. Season with the salt or pepper if necessary. Serve garnished with additional cilantro.