Ingredients
- 1 Tbsp olive oil, coconut oil, or ghee
- 1/2 large onion, diced
- 1 stalk celery
- 4 garlic cloves, minced
- 1 Tbsp fresh grated ginger
- Sea salt to taste
- 2 tsp Piquant Post Vadouvan Indo French Curry
- 1/2 tsp ground turmeric
- 8 oz chopped tomatoes, with juices
- 1 cup red lentils, washed and picked over
- 3 cups water
- Freshly ground black pepper to taste
- Cayenne to taste
- 1 (14-ounce) can coconut milk
- Juice of 1/2 lime
- Chopped cilantro
- Cashews (toasted in a dry skillet until lightly browned), chopped
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