Flavorful and easy to adjust for heat! Nice variety and quick to make! Makes a large batch. Can be made vegetarian and vegan.
Servings: 16Prep Time: 15-20 min Cook Time: 1.5 hours
4 cups washed and rinsed lentils
3 tablespoons butter
1 1/2 tablespoons onion powder
4 cloves garlic, minced
2-4 tablespoons chicken base (like Tones)
2 tablespoons cumin powder
1/2 teaspoon ground coriander
1/4 teaspoon ginger powder
1 tablespoon dried cilantro
1/4 teaspoon cardamon powder
4 tablespoons Madras curry powder
1 can Rotel tomato original, pureed ’til smooth, 14 oz
Potatoes, cubed (opt)
carrots, diced (opt)
1 can coconut milk, unsweetened
Place cleaned lentils in large stock pot with garlic, onion, chicken base, cumin, coriander, ginger, cilantro, curry and cardamon. Add in 12 cups water.
Bring up to boil and gentle simmer 45 minutes. At this point potatoes and carrots can be added and cooked until tender. If not, make sure all seasoning is correct, adding salt as needed for flavor and more hot water as needed to keep lentils covered.
When very tender (at least one hour cooking), add in the coconut milk, remove the larger potato pieces and carrots, and puree with stick blender until about 1/2 is pureed. Add back in optional items (like browned hamburger, potatoes, carrots, etc). Should be like loose, soft pudding consistency. Serve over rice.
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