This is a delicious lunch that I love to make and can be whipped up easily and quickly. Not only is it one that I love but my children and their friends also love it, which says a lot if our current teens find it delicious.
Heat the butter, ghee or coconut oil and add onion, celery, chopped coriander stem and ginger and cook for 5 minutes.
Add the cumin, ground coriander, curry powder and lentils and cook a further minute and coat in the onion mix.
Add the vegetables and stock/ broth.
Cook on a gentle heat for 40 minutes.
Add tamari and miring.
Garnish with coconut cream and fresh coriander leaves.
Serve with homemade crusty bread.
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Ingredients
Directions
Heat the butter, ghee or coconut oil and add onion, celery, chopped coriander stem and ginger and cook for 5 minutes.
Add the cumin, ground coriander, curry powder and lentils and cook a further minute and coat in the onion mix.
Add the vegetables and stock/ broth.
Cook on a gentle heat for 40 minutes.
Add tamari and miring.
Garnish with coconut cream and fresh coriander leaves.
Serve with homemade crusty bread.
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