Okra Lentil Stew

Ingredients:

1 cup red lentils
1/2 tablespoon coconut oil
1/2 large onion, chopped
3 cloves garlic, minced
1 teaspoon cumin
1 teaspoon coriander
1-1/2 teaspoons fennel seed (optional)
2 teaspoons turmeric
1 tablespoon curry powder
2 teaspoons ginger, minced
2 poblano peppers, chopped
2 tablespoons tomato paste
1 can diced tomatoes
2 cups vegetable stock
2 cups okra, sliced
1/2 cup coconut milk
salt, to taste
1/4 cup cilantro, chopped

Allow lentils to soak a few hours. Drain.

Saute onion and garlic in the oil. Add poblano pepper and all the spices and saute until fragrant.

Stir in tomatoes, tomato paste, stock, and lentils. Cover and allow lentils to cook for about 20 minutes.

Stir in the coconut milk and okra, cover, and cook for an additional 10 minutes until okra along with the lentils are tender. Season with salt.

Garnish with the cilantro. Serve over basmati rice or with naan.