• 1 tbsp olive oil or coconut oil
• 2 onions diced
• 3 garlic cloves finely chopped
• 1 tbsp fresh ginger grated (I don’t bother peeling… I just grate)
• 2 tbsp. curry powder OR make your own mix using a recipe like this one)
• 1.5 cup (200g) dried red lentils, uncooked (rinsed and drained)
• 1 can (14oz/400ml) chopped tomatoes
• 1 can (14oz/400ml) coconut milk
• 3 cups (500ml) vegetable broth/stock
• Salt and pepper to taste
• Large bunch of Swiss Chard
• 3 celery stalks, diced
• 3 carrots, sliced

Directions

• Heat the oil in a large pan over a medium heat. Add the onion and cook gently for 5 minutes. Add the garlic, ginger and cook for a few minutes.
• Add the veggies (celery, carrots + STALKS of swiss chard) and saute for a few more minutes.
• Add spice and cook for a few more minutes.
• Add the lentils, tomatoes with their juice, coconut milk and broth/stock, then stir to combine. Season with salt and pepper and cook on a medium/low heat for 15-20 minutes until reduced and thick. If you have time, you can leave it a little longer on a very low heat for even more flavor (just stir often and check it doesn’t scorch on the bottom of the pan).
• Stir in the LEAVES of the swiss chard (chopped) and stir in until it melts
• Serve warm with rice, or cauliflower rice for a low carb option.