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Ingredients
- 1 15-ounce can lentils drained and rinsed
- 1 cup vegetable or bone broth
- 1 large carrot chopped
- 1 stalk celery chopped
- 1 med-large bell pepper choose a colorful pepper
- 1/2 cup leek(s) or onions, chopped
- 1/3 cup coconut milk
- 1 Tbsp Turmeric SuperGhee
- 1 Tbsp Ghee original or cultured ghee
- 1 Tbsp tomato paste
- 1-2 tsp ginger fresh root, finely diced or grated
- 1-2 tsp curry powder
- 1-2 tsp rice flour to thicken, optional
- 1/4 tsp cumin ground
- Himalayan pink salt
- black peppercorns freshly ground
- cilantro chopped
Ingredients
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Rate this recipe!
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Instructions
- Melt a dollop of Turmeric SuperGhee over medium-high heat. Sauté ginger, celery, carrots, bell pepper, and leeks for about 5 minutes, or until leeks are translucent.
- Stir in curry powder and cumin. Add lentils, broth, and tomato paste.
- Simmer over low heat until vegetables are tender.
- Add coconut milk and salt and pepper to taste. (To make a thicker stew, add a teaspoon or two of rice flour, cooking an extra minute until it thickens).
- Serve topped with cultured or original ghee and garnished with plenty of fresh cilantro.
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