• 1 Tbsp ghee

• 1 onion, diced

• 1 Tbsp minced garlic

• 2 Tbsp korma simmer sauce*

• 3 Tbsp almond butter OR cashew paste

• 1 cup dried lentils

• 1 can (14 oz) tomato sauce

• 1 can (13.5 oz) full-fat coconut milk

• 2 cans (14 oz each) chick peas, drained

• 2 cups vegetable broth

• 1/2 tsp salt

• 1 Tbsp lime juice

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Saute the onion in ghee until transparent, about 10 minutes.  Stir in garlic and ginger, cook for 1 minute until fragrant.  Add the salt and korma simmer sauce.  Stir constantly for 30 seconds.

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Stir in the almond butter or cashew paste, red lentils, tomato sauce, coconut milk, and vegetable broth.  Bring to a gentle boil, then simmer, fully covered, for 25 minutes, until the lentils are completely tender.

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Remove from heat, stir in the lime juice and chick peas.

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Serves 4-5 people.

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*If korma simmer sauce isn't available, it can be replaced with:

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• 1 tsp garam masala

• 1 tsp cumin

• 1 tsp coriander

• 1/2 tsp turmeric

• 1/4 tsp cardamom