Thick and Creamy Red Lentil Pot

• 1 Onion
• 2 cloves Garlic
• 4 Potatoes, Peeled If Necessary
• 1 Large Carrot
• 1/2 Leek
• 13 heads Brocoli
• 1/2 Tablespoons Olive Oil (or More, If Necessary)
• 4 cups Water
• 1 teaspoon Turmeric
• 1 teaspoon Paprika
• 1 teaspoon Tikka Masala
• Salt And Pepper, to taste
• 1 cube (about 2cm Size) Fresh Ginger
• 2 cups Red Lentils
• 2 Tablespoons Coconut Cream
• 1 Tablespoon Apple Cider Vinegar
• 1 Tablespoon Tomato Puree
• 20 grams Raisins

1. Chop onion and garlic finely.
2. Cut potatoes, carrot, leek and brocoli into small bite size pieces.
3. Heat olive oil in a large saucepan over high heat.
4. Fry onion and garlic over medium-high heat for a few minutes until golden brown.
5. Stir frequently to avoid burning them.
6. Add water, potatoes, carrot and all of the spices with a little salt and pepper.
7. Peel and grate ginger before adding to pot.
8. Bring to a boil before turning down to low-medium to allow it to simmer.
9. Cook for 5 mintues before adding lentils, leek and brocoli.
10. Add coconut cream, apple cider vinegar, and tomato puree.
11. Cook 10 minutes before adding raisins.
12. Cook for another 510 mintues or until vegetables and lentils are done.
13. Most (or all) of the water should be absorbed.
14. Season with salt and pepper before serving.

onion, garlic, potatoes, carrot, brocoli, olive oil, water, turmeric, paprika, tikka masala, salt, fresh ginger, red lentils, coconut cream, apple cider vinegar, tomato puree, raisins

Taken from tastykitchen.com/recipes/special-dietary-needs/thick-and-creamy-red-lentil-pot/ (may not work)