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In a dry pot and on medium heat, roast the curry and mustard seeds until fragrant, about 2 minutes. Add the coconut oil, chopped garlic and chopped or grated ginger and cook while stirring until fragrant, about half a minute. After a couple of minutes, add the lentils and stir well. Add the chopped bell peppers and the white parts of the sliced spring onions. Cook for about 3 minutes. Add the vegetable stock and bring to a boil. Then add the coconut milk, tomatoes and salt. Bring to a simmer, reduce the heat and let simmer for about 20 minutes or until the lentils are soft. Season to taste and stir in the greens of the spring onions. Optionally set aside some spring onions for garnishing. Enjoy sprinkled with the remaining green onions. # Meal Prep Tip This lentil stew is great for preparing ahead of time, as it tastes even better reheated. You can store the dish in an airtight container for 5 days in the fridge or up to 6 months in the freezer. For best results, thaw overnight. Reheat in the microwave or on the stovetop.
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