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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 | tablespoons | coconut butter | 1 | large | Onion, chopped | 2 | cloves | garlic minced | 1 | tablespoon | ground ginger | 1 | can (6 oz) | tomato paste | 2 | tablespoons | Spices, curry powder | 1 | dash | red peppers (hot), crushed | 4 | cups | Vegetable broth | 1 | can (15 oz) | coconut milk | 1 | can (15 oz) | Diced Tomatoes with juice | 1.5 | cups | red lentils (dry) | 3 | cups, chopped | Kale | 1 | cup | cilantro, fresh, chopped |
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Steps
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Sequence
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Step
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| | 1 | In a stockpot, heat the coconut oil over medium heat and stir-fry the onion, garlic and ginger until the onion is translucent, a couple minutes. | | 2 | Add the tomato paste (or ketchup), curry powder, and red pepper flakes and cook for another minute. | | 3 | Add the 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 | Before serving, stir in the kale/spinach and garnish with cilantro and/or vegan sour cream. |
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