Amy's Recipes

2 T olive or coconut oil
1 large onion, finely diced
4 cloves garlic, minced
1 T fresh ginger, grated or minced

1 T garam masala
1/2 t paprika
1/2 t red pepper flakes (crushed chili) or 1/4 t ground cayenne
1 t ground turmeric

3 c vegetable broth, normal salt (or 3 t base in 3 c water)
1.5 c dried red lentils (yellow okay but will need longer to cook)
14 oz can tomatoes with juice, blended
1/2 t salt
2/3 c water (will add 1 c cream later) or 14 oz can coconut milk

1/2 lemon, juiced
3 c (2 handfuls) baby spinach or 1/4 c chopped cilantro
1 c cream (if not using coconut milk)

Heat oil in a large pan over medium heat. Add onion and cook about 5 min until  softened and lightly golden.

Add garlic and ginger and cook 1-2 min until fragrant.

Add the spices and and cook for 30-60 sec until fragrant.

Add vegetable broth, lentils, blended tomatoes, salt, and coconut milk (if substituting cream, add water now and cream at end). Simmer about 20 min until sauce is thick and lentils start to fall apart, stirring as needed to prevent sticking.

Remove from heat (or turn to lowest setting) and stir in the cream (if using), lemon juice, and spinach or cilantro.

Serve with rice, naan, or over waffles.