Red lentils and tomato

Growing up my mom used to make stews with lentils. I never appreciated the humble lentil, until now. It’s a great source of protein, very filling, inexpensive, and a little goes a long way in dishes. Twice a month or so I make this easy dish for us. This dish is easy because it requires very little hands on time and normally I have all of the ingredients for the dish in my pantry without having to do a recipe specific grocery shop. This is good because I generally only grocery shop once a week.

The ingredients

Red lentils and tomato
Red lentils and tomato

– Chop two onions and brown them in a pan with coconut oil.

– Add 1 cup of rinsed red lentils and 2 cups of water. Bring to a boil for about 3 minutes.

– Reduce heat and add 1 T. of garam malsala.

– Add two 400 g cans of chopped tomatoes.

– Let the dish come to a boil and then simmer for 20 minutes. Make sure that the lentils are tender before you finish cooking.

– Serve over brown rice with a simple mixed green salad.

Garam masala is a mixture of coriander seed, cumin, tumeric, cinnamon, black pepper, cloves, ginger, dill seed, and cardamon. If you don’t have garam masala in your pantry, just use a combination of the spices in GM that you do have on hand. The seasoning can be as simple as cinnamon and cumin.

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