Yields 4 servings

INGREDIENTS:

  • 1½ cups lentils, rinsed and soaked for 2 hours
  • 2 tbsp. avocado oil
  • 3 tbsp. water
  • 1/2 cup onion, finely chopped
  • 1-inch piece of ginger, finely grated
  • 1 tbsp. ground turmeric
  • 1 tbsp. cumin powder
  • ½ tsp. coriander
  • 2 garlic cloves, crushed
  • 1 can, low sodium crushed tomatoes
  • 2½ cups low sodium vegetable broth
  • ¼ cup chopped fresh parsley (optional)
  • sea salt for seasoning

INSTRUCTIONS:

1. Rinse and soak lentils for 2 hours, drain.

2. Heat the olive oil and water in a medium saucepan over medium heat. Add onions and cook until soft.

3. Add all herbs and spices except the parsley, and saute.

4. Add the lentils and saute a few minutes, until coated with the herb mixture.

5. Add the vegetable broth and tomatoes, and bring to a boil.

6. Reduce heat, cover, and simmer for 20 minutes. Season with sea salt and garnish with chopped parsley.