This recipe is from Mealime
Full ingredient list
2 avocados
16 fl oz chicken or vegetable broth
1 small bunch cilantro
1 (13.5 fl oz) can coconut milk
2 (14.5 oz) cans diced tomatoes
4 cloves garlic
2 (1 inch) pieces ginger root
2 jalapeño peppers
2 red bell peppers
1/2 medium red onion
1 tsp curry powder
2 Tbs extra virgin olive oil
1 cup red lentils, dried
1 tsp salt
Instructions:
1
Wash and dry the fresh produce.
2 (1 inch) pieces ginger root
2 jalapeño peppers
2 red bell peppers
2 avocados
1 small bunch cilantro
2
Heat a large pot over medium heat.
3
Peel and mince the garlic and red onion. Peel and mince or grate the ginger.
4 cloves garlic
½ medium red onion
4
Once the pot is hot, add oil and swirl to coat the bottom.
2 tbsp extra virgin olive oil
5
Add the garlic, onion, and ginger to the pot and cook, stirring occasionally, 2-3 minutes.
6
Quarter the jalapeño peppers lengthwise; seed and remove ribs of the jalapeños with a spoon. Finely dice (Be careful, with jalapeños, do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing).
7
Small dice the bell peppers. Add the jalapeños, bell peppers, curry powder, and salt to the pot. Cook, stirring occasionally, 2-3 minutes.
1 tsp curry powder
1 tsp salt
8
Add the diced tomatoes, coconut milk, and broth to the pot. Stir and bring to a boil over high heat, then add the red lentils. Reduce heat to medium-low and cook, stirring occasionally, until lentils are tender, 22-25 minutes.
2 (14.5 oz) cans diced tomatoes
1 (13.5 fl oz) can coconut milk
16 fl oz (2 cups) chicken or vegetable broth
1 cup red lentils
9
Meanwhile, halve and pit the avocados; slice crosswise while still in the skin and scoop out with a spoon.
10
Shave the cilantro leaves off the stems; discard the stems and mince the leaves.
11
To serve, divide the lentil curry between bowls; top with sliced avocado and minced cilantro. Enjoy!
