Prep time 10 minutes; cook time 35 minutes
This recipe is from my friend and health warrior Anthony Masiello, at Veggiesfordinner.com. We made this recipe for a recipe swap, and we couldn’t get enough of it. It’s hearty, flavorful, and simple to make. It’s quite a satisfying and delicious meal!
Ingredients:
- 1 onion chopped
- 2 garlic cloves chopped
- ½ tsp turmeric
- ½ tsp chili powder
- 1 tsp ground cumin
- 1 tsp garam masala
- 2 lb canned, chopped tomatoes
- 2 cups low-sodium vegetable broth
- 1 cup red lentils
- 2 tsp fresh lemon juice
- 1 13.5 fl oz can coconut milk
- ½ bag frozen peas, spinach, or kale
- chopped cilantro and lemon slices for optional garnish
Instructions:
Saute the onions, garlic and spices in water for a bit to mix the flavors
Add remaining ingredients, and cook for about a half an hour or so until the lentils are soft. (NOTE: red lentils cook *much* faster than brown lentils)
From Veggiesfordinner.com