Ingredients
Ingredients
2 tablespoons coconut oil or ghee
1 large onion finely chopped
2 cloves garlic finely chopped
2 inch fresh ginger peeled and grated
1 tablespoon Garam Masala
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons sweet paprika
1 teaspoon turmeric
½ teaspoon cayenne pepper
2 cans diced tomatoes (14.5 oz per can)
1 can coconut milk full-fat
1 cup red lentils rinsed
1 head broccoli florets roughly chopped
1 teaspoon Salt
Fresh coriander to garnish
Method
STEP 1
Heat coconut oil in a large saucepan over medium-high heat.
Add onions and sauté until translucent, about 3 minutes.
Add garlic and sauté for 1 more minute. Add ginger and spices (except for salt) and sauté for 30 seconds.
STEP 2
Now, pour in diced tomatoes and coconut milk and give it a good stir.
Bring to a simmer, cover and cook for 5 minutes.
Add lentils and salt, cover, and cook on low heat for about 10 minutes, stirring regularly.
STEP 3
Now, add the broccoli and simmer for another 10 minutes or until the lentils are tender.
If the liquid has been absorbed but the lentils are still not tender, add ½ cup of water and cook until lentils are tender (don’t overcook them or they will become mushy.)
STEP 4
Remove from the heat.
Take a taste and adjust seasoning as needed.
Sprinkle with chopped fresh coriander and serve.
Recipe from The Healthy Tart