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Creamy-Curried Red Lentils with Jasmine Rice


Serves 4-6


2 T. coconut oil (any oil will do)
1/2 white onion, finely diced
1 tsp. fresh ginger, minced
1 clove garlic, minced
2 T. curry powder
2 C. red lentils
1 (15oz) can petite diced tomatoes with liquid (or 1 cup fresh, diced)
1 (15oz) can coconut milk
2 C. chicken (or veggie) broth
salt, to taste
2 T. Thai basil, chiffonade (or cilantro)
jasmine rice, to serve



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