1 onion, diced
1 tbs Garam Masala
1 tbs curry powder
1/2 tsp nutmeg
2 cloves minced garlic
2 tbs vegetable oil
2 cups red lentils
1 peeled and diced sweet potato
1 large diced carrot or 8 diced baby carrots
1 tbs fresh minced Ginger
3 tbs fresh chopped cilantro
4 cups vegetable broth
1 14 oz can Lite coconut milk (unsweetened)
3 tbs tomato paste
First heat oil in a stock pot on medium heat and then add onion, garam masala, curry powder, garlic, nutmeg and a little salt and pepper. Sauté until onion is translucent.
Next add lentils, sweet potato, carrots, cilantro, ginger, broth, coconut milk and tomato paste, stirring until everything is mixed. Bring pot to a boil, then reduce to low and simmer 30-40 minutes or until lentils and potatoes are fully cooked.
If desired, towards the end of cooking use immersion blender or food processor to blend half the soup. This makes for a thicker more hearty stew. Salt and pepper to taste and adjust seasonings as desired. Cayenne pepper would work nicely in the dish if you are looking for more heat.