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Ingredients
US|METRIC
4 SERVINGS
- 1 cup red lentils (dried)
- 1 Tbsp. coconut oil
- 1/2 tsp. mustard seeds
- 1 Tbsp. curry leaves (about 15)
- 1/2 Tbsp. turmeric
- 1/4 tsp. cayenne
- 1/2 Tbsp. coriander
- 1/2 tsp. salt
- 2 Tbsp. minced ginger
- 2 onions (small, chopped)
- 4 cloves garlic (chopped)
- 1 red bell pepper (diced)
- 6 cups root vegetables (diced mixed, carrots, sweet potato, celeriac, parsnips, turnips, daikon, kohlrabi, sunchokes etc.)
- 1 cup chickpeas (cooked, optional)
- 14 oz. diced tomatoes
- 14 oz. coconut milk
- 2 cups vegetable broth
- 1 Tbsp. tamarind paste (dissolved in ½ cup water, or juice of ½ lemon)
- fresh cilantro (for garnish, optional)
- extra-virgin olive oil (for drizzling)
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