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· 1 tablespoon coconut oil

· 1 tablespoon each: cumin seeds and coriander seeds

1 small white onion diced

· 1 head garlic, chopped (10-12 cloves)

· 1 28-ounce can of crushed tomatoes

· 2 tablespoons ginger, chopped

· 1 tablespoon turmeric

· 2 teaspoons sea salt

· 1-2 teaspoons cayenne powder, optional

· 3 cups of water

· 1 15-ounce can coconut milk ( I use low fat)

· A few handfuls of cherry tomatoes

· 1 cup chopped cilantro


· Heat the coconut oil in a large pot or skillet over medium-high heat. Add the cumin and coriander seeds and toast until they start to brown, about 45 seconds. Add the garlic to the pot and let it brown, about 2 minutes. (you can cheat a bit here and use ground cumin and coriander and add it to garlic and onions as you sauté)

· Add the can of crushed tomatoes, ginger, turmeric, and sea salt to the pot and cook, stirring the pot a few times, for 5 minutes. Add the lentils and, if using, the cayenne powder, and the water to the pot and bring it to a boil. Reduce the heat to low, cover the pot, and let it simmer for 35-40 minutes, or until the lentils are soft. Stir the pot a few times to prevent the lentils from sticking to the bottom. If the curry starts to look dry, add an extra ½ – 1 cup of water.

· Once the lentils are soft and the curry is thick, add the coconut milk and cherry tomatoes and bring the pot back to a simmer. Remove the pot from the heat and stir in the cilantro.

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