Ingredients
- 2 Tbsp coconut oil
- 8 cloves garlic, minced
- 4” piece of fresh ginger, peeled and minced
- 2 tsp turmeric (ground)
- 2 serrano peppers, sliced thinly
- 2 tsp cumin (ground)
- 1 tsp coriander (ground)
- 2 tsp chili powder
- 4 tsp curry powder
- 2 tsp garam masala
- Salt to taste (1 tsp is good start)
- Pepper to taste
- 4 cups vegetable broth
- 28 oz crushed tomatoes
- 2 cups red lentils, rinsed
- 28 oz coconut milk (full-fat)
- 6 Tbsp almond butter (creamy, unsweetened)
- 1 small lemon, juiced
- 1 cup cilantro, chopped
Prep
Heat coconut oil in a large saucepan, then add garlic, ginger, and serrano pepper. Cook for 2 min, stirring.
Add the cumin, coriander, chili powder, curry powder, garam masala, turmeric, salt, and pepper. Cook for 30-60 seconds.
Add the vegetable broth, crushed tomatoes, and lentils. Bring to a boil then simmer, covered, for 25 minutes.
Add coconut milk, almond butter, and more salt/pepper to taste. Continue cooking on low heat for 8 minutes.
Add lemon juice and cilantro, and turn off the heat. Done!
Credit
This recipe is from Rainbow Plant Life. Check out her website. It’s amazing.