Students will prepare regionally cultural foods from different regions around the world that use school-grown produce from the buckets provided by the local manufacturing industry: M&M Industries-- and communicate in writing how important regional differences and diversity is on our planet. How can we, as chefs, create dishes that express and highlight the cultural differences around our community and world, so we can appreciate our place on our unique planet?
Mix the ginger garlic, curry powder, coriander, garam masala and crushed red pepper in small bowl and set aside.
Heat a large soup pot over medium heat. Add your oil, onions and celery and cook on medium high heat for about 2 minutes until vegetables are fragrant and translucent. Stir occasionally to prevent burning.
Turn down heat and add the ginger, garlic and spice mix and cook on low heat for about 1 minute, allowing the spices to “bloom” until they become fragrant. Add the lentils, vegetable stock, salt, diced tomatoes and coconut milk.
Bring up to a boil, then reduce heat to a low simmer. Cook with a lid on for about 20 minutes, stirring occasionally until lentils are soft. If your heat is up too high, the liquid will evaporate before the lentils are done cooking. If that happens, just add a little bit more stock (or water, if you are using that) and continue to cook. When lentil are soft, turn off your heat and add in your chopped cilantro. Adding cilantro at the end will keep the flavor lively and fresh.