Our favorite Red Lentil Curry

This Vegan Red Lentil Curry is inspired by Nisha Vora. I came across her fun videos on Rainbow Plant Life YouTube channel. Fresh, Rich, and Delicious! This soup is a regular at our dinner parties.

Ingredients:

· 1 Tablespoon coconut oil

· 1 medium onion, diced

· 6 cloves garlic – peel and mince (crush with garlic press)

· 2-inch piece of fresh turmeric - peel and mince

· 2-inch piece of fresh ginger - peel and mince

· 2 teaspoons curry powder

· 1 teaspoon garam masala

· ½ teaspoon ground coriander

· ½ teaspoon chili powder

· 1 teaspoon ground cumin

· 1 teaspoon sea salt

· Fresh ground pepper to taste

· 1 cup red lentils (dry, uncooked)

· 3 cups water

· 1 can pureed tomatoes (add fire roasted canned tomatoes for more heat) – (14 ounce can)

· 1 can whole fat coconut milk (14 ounce can)

· 2 tablespoons of creamy almond butter

· ½ lemon, juiced

· ½ cup fresh cilantro, chopped

· Serve with: Basmati Rice and Asian Cabbage Salad

Instructions:

1. Place lentils in fine mesh strainer. Rinse until the water runs clear

2. Heat a large pot (I use a 6-quart pot) over medium heat.

3. Add coconut oil, heat until shimmery, add garlic, ginger, turmeric and cook for 2 minutes. Stir constantly. If it starts to stick add a tablespoon of water

4. Add to pot: curry powder, garam masala, coriander, chili powder, cumin, sea salt, and pepper. Stir constantly for 1 minute.

5. Add water and stir with wooden spoon – make sure to stir the bottom of the pot until all browned spices are released from the bottom of the pot.

6. Add lentils and pureed tomatoes. Bring to low boil. Then turn the heat down, cover and simmer for 30 minutes, until the lentils are soft.

7. Add coconut milk, almond butter, salt, and pepper. Cook for 5 minutes. Stir.

8. Turn off heat. Leave pot of soup on the burner. Add lemon juice and cilantro. Stir.

9. Serve with Basmati Rice and Asian Cabbage Salad and Enjoy!