Ingredients
Units
Scale
- 2 tablespoon water
- 2 teaspoons of pre-minced garlic
- 2 inches of fresh ginger, minced
- 1 teaspoon ground turmeric
- 1 jalapeno pepper seeds and spines removed and chopped
- 1/2 teaspoon chili powder
- 1/4 teaspoon curry powder
- 1 teaspoon garam masala
- 1 1/2 red split lentils
- 2 cups of vegetable broth
- 1 can of crushed tomatoes (14 oz)
- 1/4 cup of light coconut milk (from a can of coconut milk, or add a whole can of full-fat coconut milk, but to keep the recipe heart healthy I only used 1/4 cup of light coconut milk. )
- 2 tablespoons of almond butter
- 1 tablespoon of lemon juice
Instructions
- Rinse lentils in cold water for about 5 minutes.
- Heat a large skillet to medium-high heat. Add the garlic, ginger, and H pepper and water saute with cold water for 2 minutes. Watch and stir the whole time so that it does not burn.
- Lower the heat and add the ground turmeric, chili powder, curry powder, garam masala and stir just to warm the spices.
- Add the lentils, vegetable broth, and tomatoes and stir and bring to a boil.
- Cover and reduce to a simmer and cook for 10 to 15 minutes or until the lentils are starting to get soft.
- Add the coconut milk, almond butter, and uncovered on low to thicken.
- When the lentils are to the thickness you like remove from the heat and add the lemon juice.
Notes
- Serve with fresh naan bread find the recipe for 3-ingredient naan bread.
- You can also serve over rice
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: main dish
- Method: stove top
- Cuisine: Indian
