|10 min||20 min||4|
|2 tbsp||Coconut oil|
|3/4 cup||White onion (finely chopped)|
|1/2 cup chopped||Carrots|
|1 pinch||Sea salt, fine|
|2 clove(s)||Garlic (minced)|
|1 1/2 tbsp||Curry powder|
|5 cup||Vegetable stock/broth, gluten-free|
|1 cup||Red lentils, raw|
|1 cup||Potato (chopped)|
|1 leaf||Bay leaf|
|1 tbsp||Lemon juice|
|1/4 cup||Parsley, fresh (finely chopped)|
|1/2 tsp||Sea salt (or to taste)|
|1/4 tsp||Black pepper (or to taste)|
1. Melt the coconut oil in a large pot. Add the onion, carrots and a pinch of salt. Stir, and sweat over medium heat until the onion is translucent.
2. Stir in the garlic curry powder, cumin, and cinnamon until combined. Continue cooking for about 1 minute, or until fragrant, then add the 1/2 cup of vegetable stock and cook about 5 more minutes or until the vegetables have softened and the liquid has reduced slightly.
3. Add the remaining stock, lentils, potato and bay leaf and stir to combine. Increase heat to high and bring to a boil, then reduce the heat to medium-high, and simmer, uncovered, for about 15-20 minutes, until the potatoes are cooked through and the lentils are tender.
4. Turn off the heat and stir in the lemon juice and parsley. Season with salt and pepper to taste. Garnish with a sprig of parsley and serve.
are a great source of plant-based protein and are high in fiber which helps to promote healthy digestion!