What You Will Need

  • 1 tbsp coconut oil (or olive oil)
  • 1 chopped onion
  • 2 minced garlic cloves
  • minced ginger (to taste)
  • 2 tbsp homemade tomato paste
  • 2 tbsp curry powder
  • hot red pepper flakes (to taste)
  • 4 cups vegetable broth
  • 400ml can coconut milk
  • 1 can diced tomatoes
  • 1.5 cups dry red lentils
  • 2-3 cups of chopped kale or spinach
  • salt and pepper (to taste)

Goes Best With (Optional)

Chopped cilantro (fresh coriander) and/or vegan sour cream

How To

  1. In a stockpot, heat the oil over medium heat and stir-fry the onion, garlic and ginger until translucent.
  2. Stir in the tomato paste, curry powder, and red pepper flakes and cook for 1-2 minutes.
  3. Pour in vegetable broth, coconut milk, diced tomatoes and lentils. Cover and bring to a boil, then simmer on low heat for 20-30 minutes, until the lentils are very tender. Season with salt and pepper.
  4. Add kale/spinach to taste and serve!

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