Tomato-Curry Lentil Stew

• 1 1/2 cups dry lentils
• 3 cups chicken broth 
• 15 ounces diced tomatoes
• 1 onion chopped
• 4 stalks celery, chopped
• 3 potatoes peeled and diced 
• 15 oz chickpeas 
• 1 carrot sliced 
  
• 1 1/2 teaspoon curry powder
• 6 cloves garlic, minced
• 1/2 cup coconut milk 
  
•  salt and pepper to taste

1. Saute onions until tender, add garlic and saute for 30 more seconds. 
   
2. Add lentils and chicken broth, bring to a boil.
3. Lower heat to simmer, add tomatoes,  onion, celery, potatoes, chickpeas, curry and garlic. Cover and let simmer 45 minutes. Check every 15 minutes and stir, add water if necessary.  Before serving add the coconut milk and salt and pepper to taste.