Ingredients
2 T coconut oil
1 t ground cumin
1 t ground turmeric
1 T curry powder
1 large onion (optional)
4 cloves of garlic, minced
2 T minced fresh ginger
2 peeled and diced sweet potatoes
1 diced red bell pepper (optional)
1-1/2 Cups rinsed red lentils
6 Cups low sodium broth (preferably vegetable)
salt and pepper to taste
cilantro as garnish
Preparation
Heat coconut oil in a large pot over medium heat. Cook cumin, turmeric and curry until fragrant, about 1-2 minutes. Add onion with a few pinches course sea salt, and cook stirring, until tender, about 6 minutes. Add minced garlic and ginger, cook stirring, until tender, about 2 minutes. Add peeled and diced sweet potatoes and bell pepper cooking 1 minute. Add rinsed red lentils and broth. Bring to a boil, then reduce heat and simmer until lentils are tender, 20-25 minutes. Season with salt and freshly ground black pepper. Top with chopped fresh cilantro before serving.
