• Heat up a skillet and add 1 or 2 tablespoons of avocado oil to it. Once hot, add the bell peppers, shallots, ginger and 1 tablespoon of red curry paste and stir to mix it all.
• After a minute or 2, once the shallots are translucent, add the garlic and give it a stir. And then add the spinach to wilt it to the skillet.
• After wilting the spinach, add the fish sauce, coconut milk and the cherry tomatoes and stir everything well. Cover the skillet and after turning down the heat to med-low, let it simmer for 15-20 minutes until the bell pepper has softened.
• Add the cooked lentils to the curry. Stir to incorporate. Add the lime juice and taste the curry. Adjust the flavor if necessary; add more salt, lime juice or curry paste.

Keep it kid friendly/ when cooking for picky eaters:

• Before adding the lentils, divide the curry 2 skillets. Blend one batch (to hide the veggies) and taste. Add a bit more coconut milk if you think it is too spicy for your kids. You can also add more lime juice to it. Now add the half of the lentils to your blended curry sauce. Your kids don't eat lentils? First add the lentils and then blend it all.
• To the other batch add 1 or 2 extra tablespoons (or even 3) of curry paste. Now I add the other half of the lentils and stir to combine. Add the lime juice and taste the curry. Adjust the flavor if necessary; add more salt, lime juice or curry paste.

Serving/ garnishing:

• Serve it over cauliflower, brown or white rice or even on noodles as well and garnish with fresh cilantro and/or basil leaves, lime wedges and crispy chickpeas.