1. In a large pot, cover the lentils with water and bring to a boil. Cook for 30 minutes, or until soft.

2. While the lentils cook, heat olive oil in a small skillet on medium-low. Sautee onions and curry powder until well combined. The onions should be soft.

3. Add coconut milk to the curried onions, remove the skillet from heat and let sit.

4. Drain lentils and return them to the pot, on medium heat. Add the curried onion mixture and the juice of both limes to the pot and cook for 10 minutes.

5. Season with salt and serve warm.
Nutrition Information: 144 calories; 7g protein, 18g carbohydrate, 5g fat

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