Lentil Curry with Egyptian Summer
We often recommend our Egyptian Summer spice blend for the BBQ, as it soaks up that charcoal smokiness so very well! But it’s also a fantastic spice for curry like meals, and takes on lentils like a champ! Try out this creamy bowl of nutritious lentils with sausage and spinach.
2 tbsp oil 2-3 tbsp Egyptian Summer spice blend 1 tbsp turmeric 4 cloves of garlic, minced 2 shallot, minced 1 can diced tomatoes 1 cup dried lentils 1 cups water 2 cups chicken stock 1 can coconut milk 1 bunch spinach leaves 4 sausages, casings removed cilantro leaves for garnish In a dutch oven or large pot, cook sausage on medium high, breaking up any larger bites, and heat until no longer pink. Transfer to a bowl and set aside to add in later. In a now empty pan, add 2 tbsp oil over medium high heat until shimmering. Add the shallots and garlic and cook until softened. Add the Egyptian Summer spice blend until aromatic, about 30 seconds. Add the can of tomatoes and turmeric to the pot and mix together. Add the lentils, water and chicken stock and bring to a boil. Reduce heat to low and simmer, covered, for about 40 minutes, or until lentils are soft. Stir occasionally. Add the coconut milk and bring back to a simmer. Add the spinach and cooked sausage to the pot and heat through for 10 minutes. Add salt to taste. Set out a bowl of cilantro leaves for garnishing. yum!