About the Recipe
Provided by ©Luka from Boob to Food 2020
Ingredients
2 cups lentils (red or yellow), well rinsedÂ
6 cups bone broth (can use water if vegetarian)
4 garlic cloves, minced
1 tsp cumin
1 tsp smoked paprika
1 tbsp curry powder
1 tsp ground coriander
2 tsp ground turmeric or 5cm fresh turmeric finely grated
5cm piece finely grated fresh ginger
1 tsp mustard seeds
3 bay leaves
1 tsp rock or sea salt
1 can coconut milkÂ
1 can diced tomatoes
Squeeze of lime juice
Optional: fresh coriander or coconut to garnish and avocado to top.
Directions
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 and 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) or with zucchini noodles.
Squeeze with lime juice.
Top with avocado, coriander and coconut.
Notes:
I often add any vegetables (chopped or grated) that I need to use up in the fridge/cupboard, very simple and versatile.
Freezes well