Lentil Curry

Warm + fragrant over steaming rice with pappadums or naan

Ingredients

• 2 cups uncooked red lentils

• 1 cup light coconut milk

• 4 cups vegetable broth (1 container)

• 3 cups chopped onion

• 1 cup chopped shallots

• 2 cups freshly chopped tomatoes

• 8 oz tomato puree or a couple of tablespoons of tomato paste

• 5 cloves garlic, minced

• 2-3 Tbs olive oil

• Spices: (you can play with curry spices of your choice, the following is just a guide)

• 1 1/2 Tbs turmeric

• 1 Tbs cumin

• 1 tsp cinnamon

• 1 tsp cardamom

• Salt + black pepper, to taste

• Juice from 1 lime

• Optional:

• Bunch of spinach or any greens of your choice - I used dandelion in this one

Instructions

Warm the oil in a pan and then add onions and shallot and sauté for 5 min or until translucent

Stir in spices and sauté another minute until fragrant

Add tomatoes, coconut milk, lentils, broth, salt and pepper

Bring to a boil, reduce heat to a simmer and cook for about 20-30 min until lentils are tender

Turn off heat and add greens and lime juice

Notes

• Makes 10-12 servings

• You could halve the recipe but it does freeze very well