Ingredients

• 1 onion, diced

• 2 tbsp tomato paste

• 1 tbsp ginger, minced

• 4 cups vegetable broth

• 1 tbsp olive/ coconut oil

• 1 cup red lentils, rinsed

• 2 cups tomatoes, diced

• 1 tsp KF Ground Geera (Roasted Cumin)

• 1 pack KF Coconut Milk (Powder)

• 1 tbsp KF Crushed Garlic

• ½ tsp KF Turmeric Powder (Saffron)

• 2 tbsp Rajapuri Coconut Curry Powder

• Salt & black pepper, to taste

Directions

1. Sauté: Heat oil in pot over medium heat. Sauté onion, garlic, and ginger until soft.

2. Spice: Stir in curry powder, cumin, turmeric, and tomato paste.

3. Combine: Add lentils, coconut milk, tomatoes and broth.

4. Simmer: Bring to a boil, then simmer for 20–25 mins until lentils are tender.

5. Finish: Season with salt and pepper to taste.