MADRAS LENTILS

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INGREDIENTS

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• 1 yellow onion, chopped

• 1 red bell pepper, chopped

• 4 cloves garlic, minced

• 2 tbsp grated ginger root

• 3 cups vegetable broth

• 1 14-oz can organic tomato sauce

• 1 cup lentils, uncooked

• 1 can small red beans

• 2 tsp chili powder

• 1 tsp smoked paprika (regular paprika will give a different flavor but still works)

• 1 tsp salt

•  2 tsp garam masala

• chopped cilantro for garnish

• 4 cups organic brown rice to serve over 

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​ CROCK POT INSTRUCTIONS

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• ​Combine all ingredients in a crock pot and cook on high 2.5-3 hours or on low 6-8 hours or until lentils are tender.

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​STOVE TOP INSTRUCTIONS

• Saute onions, bell pepper, and ginger in a splash of water on high for 5-10 minutes, until onions are soft. Add garlic and spices and cook 2 minutes more. 

• Add remaining ingredients, and bring to a simmer. Let cook, covered, at a slow simmer for 25-30 minutes, stirring and adding more water or vegetable broth, if necessary, to prevent the bottom from burning. Cook until lentils are tender. 

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INSTA POT INSTRUCTIONS

• Set Instant Pot to Saute setting for 6 minutes. Saute onion, bell pepper, garlic, ginger, and spices until onions are fragrant and starting to get soft. 

• Add tomato sauce, vegetable broth, and lentils. Set Instant Pot to High Pressure for 20 minutes. Let it quick release. Stir in can of red beans, and serve. 

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Recipe adapted from Faithfulplateful.com

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