Wash the onion, carrot and celery, then finely dice and sauté them in a little oil. Add the curry paste and continue to sauté for a couple minutes. Pour in the coconut milk and tinned tomatoes.
Add the lentils and lightly simmer for approx. 15–20 minutes until the lentils are cooked.
To finish, add the amidori veggie pulled and ensure it's cooked through. Season with salt, pepper and a splash of apple cider vinegar. Serve in a bowl.
TIP: Add a dollop of yoghurt to the lentil curry before serving to add a hint of freshness!