West Indian Coconut Lentil Curry

Instructions

1. Heat oil in a large saucepan on medium-high heat, add the onion. Cook until onions are golden brown and soft.
2. Mix in the chopped bell pepper, scallions, ginger, garlic, and thyme, and cook until soft.
3. Add curry powder, cumin, paprika, and allspice, stir, and cook for one minute.
4. Add lentils and coconut milk, and mix.
5. Add four cups of low sodium vegetable broth, bring to a boil, cover saucepan and cook for 45 minutes until lentils are soft.
6. Add the pepper, carrot, and chickpeas. Bring to a boil again, reduce to simmer until carrots are cooked, about 10 minutes. If the curry is too thick, add water. Check the seasoning, and add salt & pepper to taste if needed. Serve immediately, as lentil curry will thicken as it cools.