Lentil Curry

cookingclassy.com

Dani Strawbridge

2 tsp ground coriander

1 ½ tsp ground cumin

1 tsp paprika

1 tsp freshly ground black pepper

¾ tsp fennel seeds, crushed*

½ tsp mustard powder

½ tsp ground cinnamon

¼ tsp ground cloves

2 Tbsp olive oil

1 ½ cups finely chopped yellow onion

2 Tbsp minced garlic (6 cloves)

1 ½ Tbsp peeled and minced fresh ginger

3 cups vegetable broth

1 (15 oz) can crushed tomatoes

1 (13.6 oz) can coconut milk

1 cup brown or green lentils, picked over and rinsed

2 tsp fenugreek leaves, finely crushed after measuring**

Salt to taste

3 Tbsp chopped cilantro

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