Ingredients

• 3 cups water
• 2 cups dried red lentils
• 1 15 oz can of coconut milk, full-fat or light
• ¼ cup tomato sauce
• 1 roasted garlic bouillon cube or 5 cloves garlic
• 1 mushroom bouillon cube
• 1 vegetable bouillon cube
• 1 heaping teaspoon yellow curry paste
• 4/5 whole peeled tomatoes
• 1 heaping teaspoon black peppercorn
• 1 heaping tsp red peppercorn
• 1 tsp coriander seed
• ½ tsp mustard seed
• 1 tablespoon curry powder
• 1 teaspoons turmeric
• ½ teaspoon cumin
• ½ teaspoon ginger
• ½ teaspoon garam masala
• 1 teaspoon sweet garam masala
• ⅛ cup lemon
• Salt to taste

Directions

• 1. Bring water to a boil, then add lentils and coconut milk. Return mixture to a boil then reduce to simmer.
• 2. Mash together the bouillon, garlic, curry paste, and tomatoes, and add to the lentils.
• 3. Grind together the black peppercorn, red peppercorn, coriander seed, and mustard seed, and add to the lentils.
• 4. Add the rest of the spices.
• 5. Cook until tender, est. 10 minutes, then add the lemon juice last.
• 6. Take off the stove and cover until ready to serve. Serve with quinoa, cauliflower rice, white/brown rice or flatbreads!

Nutrition