| 12 | 40 | 256 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 30 min | 4 |
| 2 tbsp | Vegetable oil (or use coconut oil) |
| 1 cup | Yellow onion (chopped) |
| 1 tbsp | Garlic (chopped) |
| 1 tbsp minced | Ginger root |
| 1 1/2 tsp, minced | Turmeric root |
| 1 tsp | Cumin |
| 1/4 tsp | Hot pepper (chili) flakes |
| 3 cup | Water |
| 1 cup | Red lentils, raw |
| 3/4 tsp | Sea Salt |
| 1/2 cup chopped | Tomato |
| 1/4 cup | Cilantro (coriander) (chopped) |
1. Heat oil in a pot over medium heat.
2. Add onion and fry for 6 to 8 minutes, stirring frequently, or until browned.
3. Add garlic, ginger, turmeric, cumin and chili flakes, and sauté for 1 minutes, or until spices are fragrant.
4. Add water, lentils and salt. Bring to a boil.
5. Cover pot and simmer over medium-low heat for 20 to 22 minutes, or until lentils have broken down completely.
6. Serve over rice sprinkled with chopped tomato and cilantro.
Enjoy!
Lentils
are a great source of plant-based protein and provide fiber which is important for healthy digestion!
| Meat Alternative | 0.9 |
| Vegetables | 2.2 |
