Name: Creamy Lentil Curry Casserole
Prep time: 25 min
Cook time: 59 min
Total time: 85 min
Yield: 4 servings
Ingredients: 2 tsp oil; 3 cloves garlic (minced); 0.25 cup onion (finely chopped); 1 null hot green chili (finely chopped); 0.5 tsp ground cumin; 0.5 tsp ground coriander; 0.5 tsp turmeric; 0.5 tsp garam masala (or curry powder); 1 null bay leaf; 0.125 tsp black pepper; 1 pinch cinnamon (good); 0.75 tsp salt (divided); 0.75 cup lentils (brown or green); 14 can tomatoes; 14 can coconut milk; 2.5 cups vegetable broth (or water, divided); 2 tbsp almond butter (or cashew butter (or use sun butter to make it nut-free) - warmed); null null lemon juice (for garnish); null null cilantro (for garnish)

Instructions

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1

Add oil (2 tsp) to a casserole dish (8 by 11 inch or similar size). Add in garlic (3 cloves), onion (0.25 cup), green chili (1 hot), ground cumin (0.5 tsp), ground coriander (0.5 tsp), turmeric (0.5 tsp), [0.5-1 tsp garam masala], leaf (1 bay), black pepper (0.125 tsp), cinnamon (1 pinch) and salt (0.25 tsp) - mix well. Preheat the oven to 400℉ (205C).
2

Once heated, place the casserole dish in the oven for 5-8 minutes or until [onion] starts to turn golden.
3

Remove dish from the oven and add in the lentils (0.75 cup), can tomatoes (14 oz), can coconut milk (14 oz), remaining salt (0.5 tsp) and vegetable broth (2 cups), mix well. (Reserve coconut milk (2 tbsp) for garnish if desired).
4

Place the dish back in the oven and cook for 1 hour or 1 hour and 10 minutes or until [lentils] are cooked to preference (taste using a spoonful to see if they’re done).
5

Once done, remove the dish from the oven, and while the mixture is still hot, first mix almond butter (2 tbsp) with warmed vegetable broth (0.5 cup), add this mixture in, and stir until combined.
6

Adjust flavor and spice as needed. Add in some [lemon juice] and [cilantro] for garnish, as desired.
7

Serve with some fresh [rice], flatbread, [naan], or [pita bread].