2 cups tinned or fresh diced tomatoes (if using fresh, cook for longer)
Himalayan sea salt, freshly ground black pepper, to taste
Garnish.
½ cup chopped fresh cilantro
A splash of love
1
Rinse and strain red lentils and place in large saucepan. Add 2 ½ cups water, coconut milk, salt and boil gently over medium heat. Cook for 15-20 minutes 15 Minutes not allowing all liquid to evaporate.
2
Heat large saucepan, add coconut oil. Sauté diced celery and onions for 8-10 minutes 8 Minutes, add spices and toast until fragrant. Add minced garlic, ginger, spinach, peas and chickpeas, stirring to heat through.
3
Remove pan from heat and add vegetables to cooked lentils. Add tomatoes, stir gently and cook for approximately 15 minutes 15 Minutes . Season with salt/pepper to taste. Simmer until hot, garnish with cilantro and stir in as serving.
{GF/DF/V}
Ingredients
1 ½ cups dried red lentils (red split, Masoor Dal)
2 cups tinned or fresh diced tomatoes (if using fresh, cook for longer)
Himalayan sea salt, freshly ground black pepper, to taste
Garnish.
½ cup chopped fresh cilantro
A splash of love
Directions
1
Rinse and strain red lentils and place in large saucepan. Add 2 ½ cups water, coconut milk, salt and boil gently over medium heat. Cook for 15-20 minutes 15 Minutes not allowing all liquid to evaporate.
2
Heat large saucepan, add coconut oil. Sauté diced celery and onions for 8-10 minutes 8 Minutes, add spices and toast until fragrant. Add minced garlic, ginger, spinach, peas and chickpeas, stirring to heat through.
3
Remove pan from heat and add vegetables to cooked lentils. Add tomatoes, stir gently and cook for approximately 15 minutes 15 Minutes . Season with salt/pepper to taste. Simmer until hot, garnish with cilantro and stir in as serving.