I found a recipe for red lentil curry but there was no color in that soup/stew. So, I had to tweak that!
Ingredients
1 tblsp coconut oil or a neutral flavored oil
4 cloves garlic, minced
1 tblsp The Ginger People, minced or ginger juice, more to taste*
1 jalapeno, deseeded and diced
1 tsp ground cumin
1 tsp dried turmeric
½ tsp ground coriander
½ tsp chili powder or Indian red chili powder
1 tsp garam masala
2 tblsp of Mike’s Curry Love green curry paste (or curry of choice)
1 cup red split red lentils
2-3 cups low sodium vegetable broth
1 14oz can crushed tomatoes (or fresh if you have them on hand)
1 medium onion, chopped
1 red or yellow bell pepper, chopped
1 Anaheim pepper, chopped
1 13.5 oz can coconut milk
1 large carrot, cut in half and chopped in ¼” slices
½ cup roughly chopped cilantro
3 tablespoons of unsweetened almond butter
Juice and zest of 1 small lemon
Directions
Rinse lentils until water runs clear. Set aside.
Heat large, deep skillet and add oil. Add onion and bell pepper, sauté for 2-3 minutes. Add the garlic, ginger, dried herbs and chopped jalapeno. Sauté another minute. Add broth, lentils, crushed tomatoes and mix well. Reduce heat, cover and simmer 25-30 minutes until lentils are soft. Add water if needed.
Remove lid and stir in coconut milk, almond butter, salt & pepper to taste. Simmer until soup thickens. Add lemon juice and cilantro. Serve immediately!
*NOTE I am guessing a tablespoon of fresh ginger works. I just happen to love this product
#lentilcurry #currylove #winterstew #vegetarian
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