IMG_2176IMG_2179

INGREDIENTS

1 TBSP. OLIVE OIL
1 MEDIUM ONION, DICED
2 GARLIC CLOVES, MINCED
1 TBSP.FRESH GINGER, MINCED
1 JALAPENO, SEEDED,AND FINELY DICED
1 CUP OF DICED CARROTS
1 TBSP.OF CURRY POWDER
1/4 TSP. CAYENE (OR TO TASTE)
1 TSP.CORRIANDER
1 TSP.TUMERIC
1 TBSP. CUMIN ( I LOVE CUMIN SO USUALLY ADD MORE)
1/2 TSP. CINNAMON
2 CANS (14OZ) DICED TOMATOES
8 CUPS VEGETARIAN STOCK
3 TBSP. TOMATO PASTE
2 CUPS RED LENTILS,RINSED
1 CAN COCONUT MILK
JUICE OF 1 LIME
1/2 CUP OF CILANTRO FOR GARNISH

HEAT OIL IN LARGE SOUP POT
ADD ONION,GARLIC,GINGER, AND JALAPENO AND SAUTE FOR 5-6 MINUTES
ADD ALL THE GROUND SPICES AND SAUTE ANOTHER 3 MINUTES
MAKE A WHOLE IN CENTER OF POT AND ADD TOMATO PASTE AND COOK AND STIR FOR A MINUTE(BRINGS OUT THE FLAVOR OF PASTE)
ADD TOMATOES,STOCK,AND LENTILS AND LET SIMMER FOR AN HOUR OR UNTIL LENTILS ALMOST DONE
ADD COCONUT MILK, SALT AND PAPPER AND SIMMER ANOTHER 20 MINUTES
STIR IN LIME JUICE AND SERVE WITH YOGURT AND CHOPPED CILANTRO

COOKS NOTES

SERVED IT ONE DAY WITH SANDWICH AND SALAD
NEXT DAY TOPPED SOUP WITH SOME OF THE CHILI CHICKEN MIX I USE IN MY RICE BOWLS AND SOME AMAZING CILANTRO SAUCE I PICKED UP AT THE FOOD TRUCJ FESTIVAL THIS SUMMER
I TRY AND BUY MOST OF MY ASIAN INGREDIENTS FROM CHINA SEAS ON GRANVILLE ISLAND-CHECK THEM OUT

SERVES 8-10