Place the lentils in a saucepan with 6 cups warm water. Bring to a low boil, then boil for about 20 minutes until tender to taste. Drain.
Chop your vegetables and in your largest skillet, heat the olive oil over medium-high heat. Add the vegetables and sauté for several minutes until tender.
When the lentils are done, add them to the skillet with the greens. Over medium-high heat, stir in the coconut milk, Thai red curry paste, tomato paste, salt, and fresh ground black pepper. Cook for a few minutes until heated through and the sauce is thickened.
Always taste to your desire.
Chef Notes: Lentil and greens not just for soup. YES!! This dish is a wonderful combination of the heartiness of the lentil and the greens the richness of the coconut and heat from the Thai Curry. Lentils are a big part of the Mediterranean Lifestyle with a Thai twist. Wine Pairing: ChardonnayJuice Pairing:Amore Your TomatoEquipment:Heavy Bottom La Creuset