Coconut Red-Lentil Curry w/ Brown Jasmine Rice

This recipe is on Epicurious here, but I have a few tweaks!  

• Be sure to taste AND season during cooking.  I found the recipe as written could be bland without a bit more salt, but taste several times and adjust.
• Add a squeeze of lime (preferably) or lemon juice before eating to brighten the flavor.
• I used some extra yellow summer squash instead of zucchini and it worked fine.
• Using some vegetable stock instead of the 2 cups of water will also help deepen the flavors.
• If you want some real wow, also add some of this Red Curry Paste to the dish as it is cooking (to taste, start with about 2 tsp and work your way up).

You can make the curry and freeze in single servings. I generally serve over brown jasmine rice (available at Trader Joe's), brown basmati as a second choice.  Any long-grain brown rice is nice.  (Short-grain might be too sweet with the sweet of the dish.)

You can also freeze rice, don't forget, so if you want this as a grab-and-go lunch, freeze the curry and the rice separately and the reheat together.  While the cilantro and the squeeze of lime/lemon do make the dish great, if trucking along garnishes to the office is unrealistic, just forget about them, it's still good!

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