Lentil Curry

Ingredients

2 tablespoons extra virgin olive oil

1 onion, finely chopped

2 bell peppers, cored and finely chopped

3 garlic, minced

2-inches fresh ginger, peeled and minced

2 teaspoons ground turmeric

2 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon curry powder

1/2 teaspoon salt

1/4 teaspoon cayenne

1 cup dry red lentils, rinsed

2 cups vegetable broth

1 (13.5-ounce) can coconut milk

1 rainbow bunch chard, chopped

juice of 1 lemon

Directions

In a large pot, warm olive oil over medium heat. Add the onion and cook until translucent, for about 3 minutes.

Next add the peppers, garlic, ginger, turmeric, chili powder, cumin, curry powder, salt and cayenne. Stir to combine and continue to cook for about 5 minutes.

To the pot, add the lentils and vegetable broth then bring to a low boil. Reduce to a simmer and cook for 15 to 20 minutes, until lentils are tender.

Pour in the coconut milk then stir to combine. Add the chard and continue to cook for 5 more minutes, until chard has wilted. Squeeze lemon juice over top then stir.

Add more seasonings to taste, if desired. Serve warm and enjoy!