✘ 3 small fresh tomatoes, chopped into large chunks (or 1 can diced tomatoes)
✘ 2 tbsp maple syrup
1. Rinse your 2 cups of red lentils in a strainer until the water becomes clear. (I like to soak my lentils for about 30 minutes before. This isn’t completely necessary, but I find it makes the lentils easier to digest and gets rid of more of the yucky stuff)
2. Heat a non-stick pan (or pot) over medium heat. Once the pan is hot, add your garlic and onion and cook for 5-7 minutes. Add a splash of water whenever needed so the contents don’t burn!
3. Add your curry powder (or curry paste), cumin, chili powder, salt and pepper to the garlic and onions. This step is very important as cooking the spices will release the flavors!
4. Add your tomatoes and lemon juice. Cook for 5-10 minutes, or until tomatoes are soft. I like to squish the tomatoes with the back of my spoon to release the juices!
5. Add your coconut milk, rinsed lentils, chickpeas, and vegetable broth. The broth should be just covering the lentils. Add in more vegetable broth (or water) if needed.
6. Cover and let simmer on medium-low for 20-25 minutes, or until lentils are cooked through.
For the video tutorial see video below (YouTube: Maddie Lymburner):