|5 min||45 min||50 min||4|
|1 tbsp||Coconut oil (or olive oil)|
|1 large||Yellow onion (chopped)|
|2 clove(s)||Garlic (minced)|
|1 tbsp||Ginger, dried|
|2 tbsp||Tomato paste, organic|
|2 tbsp||Curry powder|
|1 tsp||Garam masala (optional)|
|1/2 tsp||Turmeric, powder (optional)|
|1/2 tsp||Red pepper flakes|
|4 cup||Vegetable stock/broth|
|1 can(s) (15oz)||Coconut milk|
|400 gm||Cherry Tomatoes (diced)|
|1 1/2 cup||Red lentils, raw|
|1 bunch||Kale (or spinach)|
|1 pinch||Sea salt, fine (to taste)|
|1 dash||Black pepper (to taste)|
In a pot, heat the coconut oil over medium heat and stir-fry the onion, garlic and ginger until onion is translucent.
Add the tomato paste, curry powder, red pepper flakes, garam marsala, turmeric and cook for one minute.
Add the vegetable broth, coconut milk, diced tomatoes and lentils.
Cover and bring to a boil, then let simmer on low heat for 20-30 minutes, until the lentils are very tender. Season with sea salt and black pepper.
Before serving, stir in kale/spinach and garnish with fresh chopped cilantro or parsley and/or vegan sour cream or plain organic yogurt.
Note: You can toss more greens into it and serve it with some rice or quinoa for a heartier meal.