Ingredients

 2 tbsp olive oil

4 garlic cloves, minced

1 yellow onion, diced

2 red bell peppers, cored and finely chopped

2 jalapeños, seeds removed and finely chopped

2 tbsp fresh ginger, minced

2 tbsp tomato paste

2 tbsp cumin

1 tbsp turmeric

1 tbsp garam masala

½ tsp cinnamon

2 tbsp salt (or more)

7 cups water

2 cups split red lentils

2 15 oz cans of chickpeas, drained and rinsed

2 15 oz cans unsweetened coconut milk

3 potatoes, peeled and cut into ½” chunks

4 limes, more for serving

Jasmine or Basmati rice

Fresh cilantro

2% fat Greek yogurt

Directions

1. Heat olive oil in a Dutch oven or large soup pan on medium heat. Add the garlic and cook for 1-2 minutes until fragrant. Add the onions and peppers and cook for 5-7 minutes until the vegetables have softened and start to take on some color.  

2. Stir in the ginger, spices and tomato paste and continue to cook for 2-3 more minutes until the mixture is toasty and fragrant.  

3. Next, pour in the coconut milk and let simmer for 10 minutes on medium heat, stirring occasionally. 

4. Mix in water and add lentils, potatoes and chickpeas and simmer uncovered for 30-35 minutes, until potatoes and lentils are soft.  

5. Squirt in those limes! Taste and adjust with more salt or lime juice if desired (I recommend tasting and salting as needed throughout).

6. Serve over basmati or jasmine rice, then top the final product with a sprinkling of fresh cilantro and a dollop of Greek yogurt with a few lime wedges on the side. :)