My children love anything with curry, and are especially fond of the flavors of Morocco. I always ate a lot of curried dishes while pregnant and breastfeeding and then offered them curried dishes by twelve months of age. From these experiences, their taste buds adapted to accept and enjoy these flavors. I like to make this recipe on a busy weeknight and serve it over cooked quinoa for a simple, balanced meal.
Ingredients
3 tablespoons
extra virgin olive oil
1 medium
onions
diced
4
carrots
peeled and diced
2 teaspoons
curry powder
1 teaspoons
ground cardamom
½ teaspoons
garam masala
1 pinches
cayenne pepper
(optional)
2 cups
French lentils
sorted and rinsed
10 cups
chicken bone broth
6 tablespoons
tomato paste
4 cups
sliced
savoy cabbage
2 teaspoons
Herbamare
(or sea salt)
