INGREDIENTS

2 cups Dunya Harvest organic red lentils

1 tbsp. coconut or olive oil

1 large onion, chopped

3 cloves garlic, minced

1 tbsp. ginger, grated

2 tbsp. curry powder

½ tsp. cayenne

1 tsp. ground cumin

½ tsp. ground coriander

2 tbsp. tomato paste

2 cups diced tomatoes

1 14-oz can coconut milk

4 cups vegetable broth or water

Salt and pepper to taste

2 cups spinach

 

INSTRUCTIONS

Sort and rinse lentils before use. Heat oil in large pot or skillet. Add onions and cook until golden, about 6 minutes. Add garlic, ginger, curry powder, cayenne, cumin, and coriander, and stir for 1 minute. Add tomato paste, diced tomatoes, and coconut milk, and stir for 1 minute. Add broth or water and lentils, cover, bring to a boil, and then reduce to a simmer. Cook for 25–30 minutes or until lentils are tender. Add salt and pepper to taste and garnish with spinach. Yields 4-6 servings. Enjoy!

 

BASIC COOKING INSTRUCTIONS

Sort and rinse lentils before use. Bring 2 cups of water and 1 cup of lentils to a boil, and allow the lentils to boil for 2–3 minutes. Add 1 tsp. salt. Cover saucepan and cook on low heat for 10–15 minutes or until tender. Yields 4 cups.