Warm up with our hearty lentil and vegetable curry, packed with nutritious hemp seed oil to support joint health and reduce inflammation.

Serves: 4-6 people

Ingredients:

• 1 cup red lentils, rinsed
• 2 tablespoons hemp seed oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1-inch piece of ginger, minced
• 1 carrot, diced
• 1 bell pepper, diced
• 1 zucchini, diced
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• 2 tablespoons curry powder
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon salt
• 2 cups vegetable broth
• Fresh cilantro, for garnish
• Cooked rice or naan, for serving

Instructions:

1. Heat the hemp seed oil in a large pot over medium heat.
2. Add the onion, garlic, and ginger, sautéing until fragrant and the onion is translucent.
3. Stir in the curry powder, turmeric, cumin, and coriander, cooking for another minute.
4. Add the carrot, bell pepper, and zucchini, stirring to coat with the spices.
5. Pour in the lentils, diced tomatoes, coconut milk, vegetable broth, and salt. Stir well.
6. Bring to a boil, then reduce heat and let simmer for 25-30 minutes, or until the lentils and vegetables are tender.
7. Adjust seasoning as needed.
8. Serve hot, garnished with fresh cilantro and accompanied by rice or naan.