Peel and mince the garlic and red onion. Peel and mince or grate the ginger.
4 cloves garlic
½ medium red onion
Once the pot is hot, add oil and swirl to coat the bottom.
2 tbsp extra virgin olive oil
Add the garlic, onion, and ginger to the pot and cook, stirring occasionally, 2-3 minutes.
Quarter the jalapeño peppers lengthwise; seed and remove ribs of the jalapeños with a spoon. Finely dice (Be careful, with jalapeños, do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing).
Small dice the bell peppers. Add the jalapeños, bell peppers, curry powder, and salt to the pot. Cook, stirring occasionally, 2-3 minutes.
1 tsp curry powder
1 tsp salt
Add the diced tomatoes, coconut milk, and broth to the pot. Stir and bring to a boil over high heat, then add the red lentils. Reduce heat to medium-low and cook, stirring occasionally, until lentils are tender, 22-25 minutes.
2 (14.5 oz) cans diced tomatoes
1 (13.5 fl oz) can coconut milk
16 fl oz (2 cups) chicken or vegetable broth
1 cup red lentils
Meanwhile, halve and pit the avocados; slice crosswise while still in the skin and scoop out with a spoon.
Shave the cilantro leaves off the stems; discard the stems and mince the leaves.
To serve, divide the lentil curry between bowls; top with sliced avocado and minced cilantro. Enjoy!