A delicious vegan meal, packed with flavor!
Serves: 4, Prep Time: 10 minutes, Total Time: 50 minutes.
1 tbsp. coconut oil or olive oil
1 medium onion (diced)
3 carrots (diced)
5 cloves garlic (minced)
1 tbsp. fresh ginger (finely minced)
2 cups small whole green lentils (rinsed)
1 tsp. fresh or ground turmeric
2 tbsp. curry powder
1 tsp. ground coriander
½ tsp. garam masala
½ tsp. ground cumin
¼ tsp. chili flakes (can omit)
½ tsp. salt
2 tbsp. tomato paste
3 cups reduced sodium vegetable broth
3 cups water
1 can coconut milk
¼ cup chopped fresh cilantro
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.