Coconut Lentil Curry

1 tbsp coconut oil
1 tbsp ground cumin
1 tbsp ground coriander seeds
10-12 cloves of garlic, minced
2 tbsp ground ginger
1 tsp sugar
1 tsp onion powder
1/2 tsp turmeric
1 tbsp lemon juice
2 tsp salt
1 cup lentils
1-2 tsp cayenne powder (optional)
3 cups water or broth
1 28-oz can crushed tomatoes
1 15-oz can coconut milk
1 cup chopped cilantro

Heat the oil in a large, heavy pan over medium heat. Add the garlic and cook for 2-3 minutes. Add the tomatoes, cumin, coriander, onion powder, turmeric, ginger, and salt. Cook over medium-low to medium heat for 5 minutes, stirring occasionally.

Add lentils and water or broth and bring to a boil. Reduce heat to low, cover, and let simmer 35-40 minutes. Stir occasionally. If the lentils start looking dry or sticking to the bottom too much, add 1/2-1 cup of water. Once lentils are soft, add the coconut milk and bring to a simmer.

Remove from heat and add cilantro.

It is delicious when served like a soup, or you can serve it with crusty bread or a bowl of rice. Enjoy!

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