In a medium pot, add the rice, vegetable broth, and salt. Bring to a boil then reduce to a simmer and let simmer for 15-20 minutes until the liquid is absorbed (or according to the package directions). Turn off the heat and let sit while you finish the rest of the recipe.
In a large pot, add in the coconut oil over medium heat.
Add in the garlic and ginger and let sauté for 2 minutes until fragrant.
Mix in the almond butter and tomato paste.
Next add in the crushed tomatoes and spices.
Lastly, add in the lentils and vegetable broth.
Bring the mixture to a boil, reduce heat to a low, cover and let simmer for 35 minutes.
Once the lentils are soft, stir in the coconut milk.
Serve ½ cup rice with 1-cup of the lentil mixture. Top with a generous amount of freshly chopped cilantro.
Recipe by total body nourishment | lauren venosta at https://www.totalbodynourishment.com/indian-spiced-lentils/