Ingredients:
5 cups of veggie broth
1 can of coconut milk
2 cups of red lentils, rinsed
1/2 an onion, chopped
4 cloves of garlic
4 stalks of celery, chopped
3 carrots, chopped
2 handfuls of spinach
1 tsp, paparika
1 tsp. cumin
1 tsp tumeric
2 tsp. sea salt
2 Tbsp. olive oil
1/2 a lemon, juiced
Soak red lentils for a couple of hours. Rinse thouroughly. Add to a large pot with 5 cups of veggie broth. Cook until lentils are soft. Saute onion and garlic in a frying pan with olive oil. Add onion and garlic to a large pot. Next saute carrots, spinach and celery and add to the pot when tender. Add coconut milk and spices to the pot and stir. Add the juiced lemon. Serve on Basmati rice.
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