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Ingredients
- 1 tbsp coconut or olive oil
- 1 medium onion diced
- 3 carrots diced
- 5 cloves garlic minced
- 1 tbsp fresh ginger finely minced, about 1 inch
- 2 cups small whole green lentils rinsed
- 1 tsp fresh or ground turmeric
- 2 tbsp curry powder
- 1 tsp ground coriander
- 1/2 tsp garam masala
- 1/2 tsp ground cumin
- 1/4 tsp chili flakes can omit if you don't like heat
- 1/2 tsp salt
- 2 tbsp tomato paste
- 3 cups reduced sodium vegetable broth
- 3 cups water
- 1 can coconut milk
- 1/4 cup chopped fresh cilantro
Ingredients
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Instructions
- Heat the oil in a large pan over a medium-low heat.
- Add the onions and carrots, cover, and cook gently for 5 minutes.
- Add the garlic and ginger, cover, and cook for a further 3 minutes.
- Add the lentils, turmeric, curry powder, coriander, garam masala, cumin, chili flakes, salt, and tomato paste. Cook for 2 minutes, stirring well to combine.
- Add the vegetable broth and water, bring to a boil, cover, and turn down the heat. Simmer for 30-40 minutes, or until the lentils are soft.
- Add the coconut milk and chopped cilantro.
- Adjust the seasoning if necessary, and serve.
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