Lentil and Vegetable Curry (Vegan) 2 tbsp coconut oil 1 large onion, chopped 3 cloves garlic, minced 2 tbsp curry powder 1 tsp ground cumin 1 tsp ground turmeric 1/2 tsp cayenne pepper (optional) 4 cups vegetable broth 2 cups green or brown lentils, rinsed and drained 2 cups chopped carrots 2 cups chopped cauliflower 2 cups chopped spinach Salt and pepper, to taste Fresh cilantro, for garnish In a large pot, heat coconut oil over medium heat. Add onion and garlic, and cook until softened, about 5 minutes. Stir in curry powder, cumin, turmeric, and cayenne pepper (if using). Add vegetable broth, lentils, carrots, and cauliflower. Bring to a boil, then reduce heat and simmer for 30-40 minutes, until lentils are tender. Stir in chopped spinach and cook for an additional 5 minutes. Season with salt and pepper. Garnish with fresh cilantro before serving.

Lentil and Vegetable Curry (Vegan)

2 tbsp coconut oil
1 large onion, chopped
3 cloves garlic, minced
2 tbsp curry powder
1 tsp ground cumin
1 tsp ground turmeric
1/2 tsp cayenne pepper (optional)
4 cups vegetable broth
2 cups green or brown lentils, rinsed and drained
2 cups chopped carrots
2 cups chopped cauliflower
2 cups chopped spinach
Salt and pepper, to taste
Fresh cilantro, for garnish

In a large pot, heat coconut oil over medium heat. Add onion and garlic, and cook until softened, about 5 minutes. Stir in curry powder, cumin, turmeric, and cayenne pepper (if using). Add vegetable broth, lentils, carrots, and cauliflower. Bring to a boil, then reduce heat and simmer for 30-40 minutes, until lentils are tender. Stir in chopped spinach and cook for an additional 5 minutes. Season with salt and pepper. Garnish with fresh cilantro before serving.

Serves 10

Guests who like meat or seafood with their meals may feel free to combine.