Lentil Curry à la Kairym

The Recipe

1. In a stock pot - make a rustic Sofrito: Sauté 1 large onion, 1 bell pepper, and 3 minced garlic cloves in 1 tbsp coconut or olive oil (I also added a splash of annatto oil 😉).

2. Add 1 lb mild Italian sausage and sauté until beautifully browned.

Stir in:

• 1 bag dried lentils

• 2 cups diced butternut squash

• 1 liter chicken stock

• 1 can coconut milk

Season with:

• 1 tbsp curry powder

• 1 tsp cumin

• 1 tsp garam masala

• 1 tsp turmeric

• 1 tsp garlic powder

• 2 large bay leaves

• 1 tbsp salt + crushed pepper to taste

• 1 tbsp tomato paste

Cook on medium-high for ~30 minutes, until lentils are tender.

Fold in 2 cups fresh chopped spinach, stir, and turn off the heat.

Serve with naan (recipe coming next ), fresh bread, or white rice.

Finish with chili oil and a dollop of Greek yogurt!