Add cooked lentils including the water to the seasoned onion and tomato mixture | Boil washed lentils in 4 cups of water until tender |
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Add tomato paste and half of the minced garlic and continue to cook over medium high heat until the tomatoes have broken down | Serve with a drizzle of fresh olive oil and warm naan or pita bread |
Saute your garlic and cilantro mixture in the same pot you used to boil your lentils.
Continue cooking over low heat for 5 minutes or until mixture's edges come to a soft boil | This recipe can be refrigerated for 5-6 days or even frozen for busy weekday mornings |
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Add a quarter cup of water before reheating if your lentils are too thick | Season onion and tomato mixture with |
This lentil dish is packed with nutritious ingredients that you probably already have in your pantry.
17Keep a close eye on your boiling lentils | |
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Simmer your lentils on low heat for 5-10 minutes at a time if you think it is too runny and want it to thicken |
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