Cocnut Curry Lentil Stew

Revised from http://allrecipes.com/recipe/166485/coconut-curry-lentil-stew-served-over-quinoa/print/?internalSource=recipe%20button&referringId=166485&referringContentType=recipe&clickId=recipe%20button

Ingredients                   

2 tablespoons coconut oil

1 small onion, chopped

6 cloves garlic, minced

5 large tomatoes, chopped

1 cup water

2 (14 ounce) cans coconut milk                    

1 tablespoon molasses 

1 tablespoon honey                       

1/4 cup coconut powder (I just blended 1/4 c unsweetened shredded coconut) 

1 (4 inch) cinnamon stick

2 1/2 tablespoons curry powder

2 tablespoons ground coriander

2 cups red lentils

salt and pepper to taste

1 bunch fresh cilantro, chopped

Directions

1. Melt the coconut oil in a large saucepan over medium heat. Add the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the tomatoes, and cook for 5 minutes more. Pour in the water and coconut milk, and add the molasses, honey, coconut powder, cinnamon, curry powder, and ground coriander. Bring to a simmer over medium-high heat, then stir in the lentils, and cook until just tender, 10 to 15 minutes. Stir frequently as the lentils cook to keep them from sticking. Be careful not to overcook them, as they will quickly loose shape and become a paste.
2. Once the lentils are done, season to taste with salt and pepper, and stir in the chopped cilantro. Serve the lentil stew over a bed of quinoa or rice.