Spicy Carrot and Lentil Curry - alive magazine

Ingredients

• 1 Tbsp (15 mL) extra-virgin olive oil
• 2 cups (500 mL) sweet onions, diced
• 3 large garlic cloves, minced
• 2 Tbsp (30 mL) fresh ginger root, peeled and minced
• 1 Tbsp (15 mL) red curry paste
• 4 cups (1 L) organic vegetable stock
• 2 cups (500 mL) carrots, peeled and diced
• 1/8 tsp (0.5 mL) crushed red pepper
• 1 cup (250 mL) dried red split lentils
• 1 cup (250 ml) frozen shelled edamame beans, thawed
• 1/3 cup (75 mL) fresh cilantro, chopped
• 1/2 tsp (2 ml) salt
• Freshly ground black pepper
• Naan bread (optional)
• Sour cream (optional)