Curried Green Lentils
Heat 1 tablespoon of Coconut Oil in a pot on a medium heat then add the Onion and sauté for 3 minutes. Add the Garlic and sauté for another 30 seconds (don’t let the garlic turn brown), then add the Ground Cumin, Ground Coriander, Turmeric and 1 teaspoon of Garam Masala, and fry the spices of for another minute.
Pour in the Chopped Tomatoes and cook for 3 minutes, then add the Green Lentils and Vegetables Stock, season with Sea Salt & Black Pepper, and bring the pot to the boil. Reduce the heat, cover, and simmer for 35-40 minutes (until the lentils are tender), stirring occasionally. If it starts to stick add a splash of water. Turn off the heat and stir in the last teaspoon of Garam Masala, then garnish with Fresh Coriander.
Serve with half a cup of fluffy basmati rice per person (95 calories) or on top of a medium (approximately 173g) baked/jacket potato for 161 calories.
*If you are vegan and or gluten intolerant, always check packaging on stock and stock pots/cubes as some brands contain wheat flour and ingredients derived from animals.
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