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
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.
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.
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.)
Remove from the heat.
Take a taste and adjust seasoning as needed.
Sprinkle with chopped fresh coriander and serve.
Recipe from The Healthy Tart