Lentil Curry with Egyptian Summer

Egyptian Summer is a fantastic spice for curry and stews, and takes on lentils like a champ! Try out this creamy bowl of nutritious lentils with sausage and spinach. 

Easily make this vegetarian and omit the sausage and use vegetable broth - you will be left with a stellar vegan dish you'll want to whip up at least once a week.

We love the heat that the Egyptian Summer releases - add another tablespoon on the spice to get even MORE kick! Remember, these blends are low salt so you can really up the flavour profile here if you desire.

Enjoy with basmati rice or crusty bread.

Lentil Curry with Egyptian Summer

Servings

6

Prep Time

20 minutes

Cook Time

55 minutes

Lentil Curry with Egyptian Summer

Ingredients

  • 4 sausages, casings removed

  • 2 tbsp olive oil

  • 4 cloves of garlic, minced

  • 2 shallot, minced

  • 2 tbsp Egyptian Summer spice blend

  • 2 cups diced tomatoes (canned or fresh)

  • 1 cup dried lentils, rinsed

  • 2 cups chicken stock

  • 1 can coconut milk

  • 8 oz spinach leaves

  • cilantro leaves for garnish

Directions

  1. In a dutch oven, or deep pan with tight fitting lid, heat 1 tbsp of olive oil on medium-high heat until shimmering. Add the sausage, breaking up any larger bites, and heat until no longer pink. Transfer to a bowl and set aside.

  2. In a now empty pot, add 1 tbsp oil. Add the shallots and garlic, cooking for 1-2 minutes and then add in the Egyptian Summer spice blend.

  3. Pour in the stock, scrapping up any bit on the bottom. Add in the tomatoes, coconut milk, lentils and sausage; bring to a boil. Reduce heat to low and simmer, covered, for about 30 minutes, or until lentils are soft. Stir occasionally.

  4. Remove the lid and bring to a boil for about 5 minutes to reduce the liquid slightly. Add the spinach until wilted.

  5. Salt to taste and set out a bowl of cilantro leaves for garnishing. Delicious served with rice or crusty bread.

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