Ingredients

RawSpiceBar’s Punjabi Garam Masala Spices

1 tbsp vegetable oil

1 large onion

2 cloves garlic

1 tbsp fresh ginger

2 tbsp tomato paste

4 cups vegetable broth

1 can coconut milk

1 pound green lentils

3 cups vegetables (we used broccoli, carrots & snap peas- kale or spinach also works great)

Salt & pepper

Fresh cilantro, avocado, greek yogurt (optional, for toppings)

Preparation

  1. In a stockpot, heat the vegetable oil over medium heat and add the onion. Stir until translucent, about 5 minutes. Add garlic and ginger until fragrant, about 2 minutes.
  2. Add tomato paste & RawSpiceBar’s Punjabi Garam Masala spices and cook until fragrant, about 1 minute.
  3. Add vegetable broth, coconut milk and lentils. Season with salt and pepper. Cover and bring to a boil, then simmer on low heat for 20 minutes.
  4. Add chopped vegetables (if adding spinach or kale, add right before serving), then simmer on low heat for another 10-15 minutes, until the lentils and vegetables are both tender.
  5. Serve with toppings of choice. We love topping with fresh cilantro, a dollop of yogurt and a few slices of avocado. Enjoy!