Lentil and Vegetable Curry

Ingredients

• •2 tablespoons vegetable oil
• •1 medium onion, diced
• •3 cloves garlic, minced
• •1 tablespoon ginger, minced
• •2 tablespoons curry powder
• •1 can (14 oz) diced tomatoes
• •1 can (13.5 oz) coconut milk
• •1 cup red lentils
• •2 cups vegetable broth
• •2 cups chopped spinach
• •1 medium bell pepper, diced
• •to taste salt and pepper

Directions

1. 1Heat oil in a large pot over medium heat and sauté onion until soft, about 3 minutes. Add garlic and ginger, cook for 1 minute until fragrant.
2. 2Stir in curry powder and cook for 1 minute, then add diced tomatoes with their juice and cook for 2 minutes.
3. 3Add lentils, vegetable broth, and coconut milk. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. 4Add bell pepper and spinach, stirring until spinach wilts, about 5 minutes.
5. 5Season with salt and pepper to taste. Simmer for another 5 minutes until lentils are tender and flavors meld.
6. 6Serve hot over rice or with naan bread.

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