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Start cookingWhat's in it
How to do it
1
Heat olive oil in a large pot over a medium heat at onion and sauté for three or four minutes until soft and then stir in garlic and ginger cooking for another one minute until fragrant
2
Steer in cumin, ground coriander, turmeric, and smoked paprika toast the spices for 30 seconds. Add the red lentils and mix well to coat them in the spices.
3
Add diced tomatoes, coconut milk, and vegetable broth. Season with salt, black pepper, and sugar
4
Bring to a gentle boil, then reduce the low heat and let it simmer for 20 minutes steering occasionally. The lentils should be soft and creamy - if it gets too thick add a bit more broth.
5
Ladle the stew into bowls
6
Top with a dollop of Greek yogurt and fresh coriander serve with worm Lebanese
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