Red Curry Lentils

2 T olive oil
3 cloves garlic, minced
2 t red curry powder
1 c dry lentils, rinsed and picked
2 carrots, grated
14 oz can petite diced tomatoes
4 c chicken stock

Heat oil in dutch oven over medium high heat 3 minutes. Add garlic and saute, stirring constantly, until caramelized and brown. Add curry powder and continue cooking 2 minutes, stirring constantly. Add remaining ingredients and bring to boil. Cover and reduce heat to low. Simmer one hour, stirring occasionally, until lentils are tender.

Serve over steamed rice. Garnish with shaved coconut, raisins and crushed pineapple if desired. Serves 8.