1 tbsp coconut oil (or olive oil)
1 large onion, chopped
2 cloves garlic, minced
1 tbsp fresh ginger, minced
2 tbsp tomato paste (or ketchup)
2 tbsp curry powder
½ tsp hot red pepper flakes
4 cups vegetable broth
1 400ml can coconut cream
1 400g can diced tomatoes
1½ cups dry red chief lentils
2 tbsp maggi seasoning
In a stockpot, heat the coconut oil over medium heat and stir-fry the onion, garlic and ginger until the onion is translucent, a couple minutes.
Add the tomato paste (or ketchup), curry powder, and red pepper flakes and cook for another minute.
Add the vegetable broth, coconut cream, diced tomatoes and lentils. Cover and bring to a boil, then simmer on low heat for 20-30 minutes, until the lentils are very tender. Season with salt and pepper or maggi seasoning.
