Vegetable Lentil Curry Recipe with Madras Curry Seasoning - Andrew Zimmern

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 fennel bulb, trimmed and chopped
• 3 carrots, chopped
• 3 garlic cloves, halved
• 4 slices of fresh ginger
• 1 fresh red chile, sliced
• Salt
• 1 1/2 cup green lentils
• 3 tablespoons Badia Spices Curry Powder
• 4 cups chicken stock or vegetable stock
• 1 14-ounce can of chickpeas, drained and rinsed
• 1/2 cup tomato puree
• 1 cup frozen spinach, thawed and squeezed dry
• 2 tablespoons red wine vinegar
• Cilantro, minced for garnish
• Crème fraiche, sour cream or yogurt for garnish
• Lime wedges, for garnish