Ingredients:
1 onion, diced 2 roma tomatoes, diced 3 tbsp curry powder 1 tbsp cumin powder 1 tbsp coriander powder 1/2 tbsp garam masala 1 /2 tsp ginger powder 1 potato, cubed 4 cups water 16 lentils, rinsed 15 baby carrots veg oil cilantro, chopped Instructions: 1) In a large stock pot over medium high heat coat the bottom of the pan with oil. Saute the onion and tomatoes. The tomatoes will release their liquid. Once the liquid starts to reduce add the curry powder, cumin, coriander, garam masala, and ginger powder. Continue to cook until the spices release their oils. 2) Add the potatoes, water, lentils and carrots. Bring to a boil. Lower to high simmer and cook for 2 hours or until water has reduced and thickened. 3) Serve over rice and top with cilantro. Notes: 1) If you want to start these in the morning, add more water and leave the potatoes and carrots out. Add the carrots and potatoes an hour and a half before serving. Please if you have any questions DM me on instagram. Make sure to post a pic and tag us when you try it! Thank you :) As an Amazon Associate I earn from qualifying purchases at no additional cost to you. Cumin amzn.to/3ps9qFC Garam Masala amzn.to/3pryPz1 Lentils amzn.to/2GZxYnP
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Michael FehlChef/Food and Beverage Director Archives
March 2021
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