2 tbsp butter
4 cloves garlic, minced
1 onion, chopped
1 tsp turmeric
1 tsp garam masala
1 tsp chili powder (of less if you want it less spicy)
1 tsp cumin
1 can of chopped tomato (15 oz) drained
1 tsp lemon juice
2 cups vegetable or chicken broth
1 cup coconut milk
1/2 cup carrots, chopped
1/2 cup celery, chopped
1/2 cup cabbage, chopped
2 cups lentils
Curry powder to taste (garnish)
Pick over lentils, removing any stones or foreign matter. Place in a bowl or colander and rinse thoroughly. Place lentils in pot with enough cold water to cover well.
Melt butter in large pan. Add garlic, carrots, celery, cabbage, and onion- cook for 10 minutes. While mixing, add the spices, tomatoes, lentils, lemon juice, vegetable/chicken broth, coconut milk. Bring to boil then reduce heat and simmer until lentils are tender and cooked.
Season to taste. Garnish with cilantro and curry powder.