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Wash lentils thoroughly and soak for 15 minutes.
Heat the coconut oil in a large pan, add the onion and cook until softened.
Add the curry paste, curry powder, ginger and garlic and cook, stirring frequently.
Add the carrots, pumpkin, lentils, chickpeas, apple and broth, bring to a boil, reduce heat and simmer, stirring occasionally, until everything is cooked tender.
Serve with steamed potatoes, sprinkle with tahini, coconut and roasted cashews.
This recipe has the following nutrient totals:
Protein 36.0 g
Carbohydrates 97.5 g
Iron 0.71 mg
Fiber 19.2 g
Calcium 29.8 mg
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