1.Heat a large sauté pan or sauce pan over medium heat with olive oil. Once oil is shimmering, carefully add the vegetable portion and sauté, stirring, for 2- 3 minutes, or until vegetables begin to soften and brown.
2. Add protein and cook for another 3-5 minutes until vegetables are lightly browned and protein is cooked throughout. (Chicken and tofu only need to be heated. Shrimp needs to be cooked until pink.)
3. Pour red red curry sauce into pan and stir. Bring to a simmer and cook for another 3-4 minutes. Remove pan from heat.
4. In a separate pan or in the microwave, heat the lentil portions with a small amount of water and butter or oil of your choice. Season lightly with salt and pepper.
5. The serving size is for two people - so in two bowls, divvy up the lentils curry sauce. Sprinkle with toasted almonds, mango relish, and sprigs of cilantro.