Energizing Curried Coconut Lentil Stew

Serves 4-6

1 tablespoon olive oil
1 tablespoon cumin seeds
½ medium onion, diced
2 cloves garlic, chopped
1 tablespoon fresh ginger, minced fine
1 tablespoon turmeric
1 teaspoon salt
1 cup dried brown lentils
4 small white potatoes, cut into 1 ½ inch chunks
1 large carrot, chopped
13.5 oz. can coconut milk

1. Heat the oil in a large pot or skillet over medium-high heat. Add the cumin seeds and toast until they start to brown, about 45 seconds. Add the onion to the pot and cook until soft and slightly translucent, stirring frequently, about 7 minutes.

2. Add the garlic, ginger, turmeric, and salt to the pot and cook, continuing to stir, for 5 minutes. Add the lentils, potatoes, and carrots, and give a good stir before adding 3 cups of water to the pot and bringing 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.

3. Once the lentils are soft and the curry is thick, add the coconut milk and bring the pot back to a simmer. When the curry starts to bubble, remove the pot from the heat and allow to cool slightly before serving.