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.
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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