SERVINGS
6
TOTAL TIME
50 minutes
Warm the oil in a saucepan. In a small food processor, finely grind the mirepoix and garlic, then add the mixture to the hot oil. Stir in the ginger powder, red pepper flakes, curry powder, and turmeric until well combined. Add the tomato paste and mix thoroughly. Pour in broth, increase the heat and stir well.
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Once the mixture begins to sizzle, add the remaining broth, followed by the coconut milk, lentils, and chopped parsley. Reduce the heat, cover, and let simmer until the lentils are soft, stirring frequently to prevent sticking.
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