Course 2 meals a day, Family Meals, Main Course, puree, vegetarian
Servings 6Adults
Equipment
Measuring Cups and Spoons
Large pot
Ingredients
2cupsdried lentilsred or yellow
6cupsbone brothUse water for vegetarian version, or half water half bone broth if you don’t have enough broth)
4garlic clovesminced
1tspcumin
1tspsmoked paprika
1tbspcurry powder
1tspground coriander
2tspground turmeric or 1 inch fresh turmeric finely grated
1inchfinely grated ginger
1tspmustard seeds
3bay leaves
1tsprock or sea salt(not table salt)
400mlcoconut milk
400gramstin diced tomatoes
Squeeze of lime juice
Fresh coriander or coconut to garnish, avocado and tomatoes to top.(Optional)
Instructions
Add all ingredients except the coconut milk, tomatoes, lime juice and garnishes into a large pot, bring this to the boil then turn down to simmer then add the coconut milk and tomatoes, stir well.
Continue to simmer, stirring occasionally for 30 minutes
When lentils are soft and the consistency is creamy the mixture is ready. If you want the mixture thinner add more water.
Remove the bay leaves
Serve with steamed rice or quinoa (can also cook in bone broth for easier digestion) or can serve with zucchini noodles! Squeeze with lots of lime juice!
Top with avocado, coriander and coconut. Also nice with chopped tomato and corn kernels.