Recipe By: adapted from Bryanna Clark Grogan–Fiber for Life Cookbook, page 121
Serving Size: 8
1 cup dried lentils
1 cup minced onions
2 cloves garlic — minced
1 tablespoon paprika
1 teaspoon ground cumin
1 teaspoon red wine vinegar
1/2 teaspoon red pepper flakes — to 1 teaspoon
pinch ground cardamom
pinch ground cloves
pinch fenugreek seed — optional
28 ounces canned tomatoes — diced, drained
1 cup vegetable broth
1/4 cup tomato paste
1 cup frozen peas
salt — to taste
Rinse the lentils, cover them generously with water in a medium pot, and bring to a boil. Reduce the heat, cover, and simmer for about 45 minutes, adding more water if necessary. Don’t let them get mushy.
Meanwhile, in a non-stick pan, sauté the onions and garlic over medium heat until soft. Add the spices and sauté another minute.
Add the tomatoes, broth, and tomato paste and simmer 15 minutes.
Add the peas and taste for salt. Simmer for 10 minutes more.
Serve over brown rice.