Heat coconut oil in a large saucepan over medium heat. Add onion and garlic; cook and stir until onion has softened and translucent, about 5 minutes. Stir in tomatoes; cook for 5 minutes more. Add water, coconut milk, molasses, coconut flour, cinnamon, curry powder, and ground coriander. Simmer over medium-high heat; stir in lentils and cook until just tender, 10 to 15 minutes. Stir frequently to keep lentils from sticking. Be careful not to overcook, lentils should be tender but hold their shape. Once lentils are done, season to taste with salt and pepper; stir in chopped cilantro. Serve over a bed of quinoa. Makes 8 servings.
Approximate Nutrient Analysis per serving (not including salt to taste):
460 calories, 17 g fat, 13 g saturated fat, 0 mg cholesterol, 35 mg sodium, 61 g carbohydrate, 9 g fiber, 8 g sugar, 19 g protein