NUTRITION

SERVINGS

INGREDIENTS

90g dry Red Lentils

1/2 cup canned Chickpeas

1/3 cup Light Coconut Milk

1 medium Tomato, chopped

1/2 medium Onion, diced

2 cloves Garlic, minced

1 tsp Fresh Ginger, grated

1 cup Vegetable Broth

1 tsp Ground Cumin

1/2 tsp Ground Turmeric

1/2 tsp Ground Coriander

Salt & Pepper to taste

Fresh Cilantro for garnish

PREPARATION

• 1

  Rinse the red lentils thoroughly under cool water and set aside.

• 2

  In a medium pot, add the vegetable broth and red lentils. Bring to a simmer and cook for about 10 minutes.

• 3

  Meanwhile, sauté the diced onion in a little water or non-stick pan over medium heat until softened. Add the minced garlic and grated ginger, stirring for about 1 minute to release their aromas.

• 4

  Add the chopped tomato and the spices (ground cumin, turmeric, and coriander) to the pan, stirring for another minute.

• 5

  Transfer the onion, garlic, ginger, and tomato mixture into the pot with simmering lentils. Stir in the canned chickpeas and light coconut milk.

• 6

  Allow the curry to simmer on low heat for an additional 10-15 minutes, stirring occasionally, until the red lentils are soft and the curry has thickened slightly.

• 7

  Season with salt and pepper to taste.

• 8

  Garnish with fresh cilantro and serve warm.