• 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-inches fresh turmeric, peeled and minced (or 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


  1. In a large pot, warm olive oil over medium heat. Add the onion and cook until translucent, for about 3 minutes.
  2. 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.
  3. 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. 
  4. 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.

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