Easy Lentil Curry
This is a simple stew, perfect for those days when you need something nourishing but don’t have a lot of time. It can be served as soup or stew, Try it over rice or baked potatoes, or with sourdough bread and/or a green salad.
Servings
2people
Servings
2people
Ingredients
  • 115-ounce can lentilsdrained and rinsed
  • 1 cup vegetable or bone broth
  • 1large carrotchopped
  • 1stalk celerychopped
  • 1med-large bell pepperchoose a colorful pepper
  • 1/2cup leek(s)or onions, chopped
  • 1/3cup coconut milk
  • 1Tbsp Turmeric SuperGhee
  • 1Tbsp Gheeoriginal or cultured ghee
  • 1Tbsp tomato paste
  • 1-2 tsp gingerfresh root, finely diced or grated
  • 1-2tsp curry powder
  • 1-2tsp rice flourto thicken, optional
  • 1/4tsp cuminground
  • Himalayan pink salt
  • black peppercornsfreshly ground
  • cilantrochopped
Instructions
  1. 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.
  2. Stir in curry powder and cumin. Add lentils, broth, and tomato paste.
  3. Simmer over low heat until vegetables are tender.
  4. 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).
  5. Serve topped with cultured or original ghee and garnished with plenty of fresh cilantro.