1 cup chopped tomatoes (canned or fresh, whatever you can source)
3 cups vegetable stock
To Serve
Fresh cilantro/coriander, roughly chopped
1
Add the coconut oil to a large saucepan or stock pot over a medium heat
2
In a small food processor or blender, blend the onion, garlic, ginger, turmeric, cumin and chili until a smooth paste forms
3
Add the paste to the hot pan and stir as it heats and becomes fragrant, about 3 minutes
4
Add the lentils, salt, pepper, tomatoes and stock. Cover the pot and simmer for about 30 minutes or until the lentils are very soft, stirring often
5
Serve hot, with cilantro scattered on top
Nutrition Facts
5 servings
Serving size
Amount per serving
Calories171
% Daily Value *
Total Fat11.7g15%
Total Carbohydrate14g6%
Protein5g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
4 Tbsp coconut oil
½ onion, peeled and finely chopped
6 garlic cloves, finely chopped
2 Tbsp grated fresh ginger
1 tsp ground turmeric
2 tsp ground cumin
1 tsp chili powder
½ cup dried red lentils
Salt and pepper
1 cup chopped tomatoes (canned or fresh, whatever you can source)
3 cups vegetable stock
To Serve
Fresh cilantro/coriander, roughly chopped
Directions
1
Add the coconut oil to a large saucepan or stock pot over a medium heat
2
In a small food processor or blender, blend the onion, garlic, ginger, turmeric, cumin and chili until a smooth paste forms
3
Add the paste to the hot pan and stir as it heats and becomes fragrant, about 3 minutes
4
Add the lentils, salt, pepper, tomatoes and stock. Cover the pot and simmer for about 30 minutes or until the lentils are very soft, stirring often
