Ingredients: 2 TBSP coconut oil or cooking oil of choice 1 TBSP fresh minced garlic 1 TBSP fresh minced ginger 1 TBSP fresh minced turmeric 1/2 TBSP thyme 1/2 TBSP coriander 1/2 TBSP cumin 1 TBSP garlic powder 2 tsp salt 2 tsp pepper 1 /2 tsp ground turmeric and ginger 1/2 onion chopped 1/2 red pepper chopped 1 jalapeno deseeded and chopped 2 TBSP curry powder 1 tsp cayenne 1 TBSP honey or white sugar 2 cans coconut milk (full fat!) 1 (14.5 oz) can diced tomatoes 1 cup vegetable broth 2 cans chickpeas 1 cup red lentils A pack of spinach A handful of cilantro or more/less to your liking (optional)
Instructions:
1. On medium heat, add cooking oil to a pan or stock pot. 2. Add fresh garlic, ginger, & turmeric. 3. Cook for about 5 minutes, then add onion, red pepper, and jalapeño. 4. Add all ground spices and mix. 5. Cook for about 5-7 minutes and then add canned tomatoes. 6. Cook for 5 minutes then blend mixture. I use a hand held immersion blender. But if you’re talking it out and using a blender, make sure if it’s glass, this mixture is cooled down first or your blender will explode. Add mixture back to pan. 7. Drain chickpeas and pour into pan/stock pot. 8. Add vegetable broth and coconut milk. Mix. 9. Turn heat to low and add spinach. Cover and wait until spinach has wilted. 10. Add lentils and mix. Cover and cook on low for about 45 minutes. Stir every 10ish minutes. 11. Add cilantro.
Looks absolutely delicious. Do you take a supplement to help with the gas. I noticed when I eat a lot of chickpeas or lentils I get gassy. And you wouldn't want to have that discomfort while you are healing.
2 Comments
Ingredients:
2 TBSP coconut oil or cooking oil of choice
1 TBSP fresh minced garlic
1 TBSP fresh minced ginger
1 TBSP fresh minced turmeric
1/2 TBSP thyme
1/2 TBSP coriander
1/2 TBSP cumin
1 TBSP garlic powder
2 tsp salt
2 tsp pepper
1 /2 tsp ground turmeric and ginger
1/2 onion chopped
1/2 red pepper chopped
1 jalapeno deseeded and chopped
2 TBSP curry powder
1 tsp cayenne
1 TBSP honey or white sugar
2 cans coconut milk (full fat!)
1 (14.5 oz) can diced tomatoes
1 cup vegetable broth
2 cans chickpeas
1 cup red lentils
A pack of spinach
A handful of cilantro or more/less to your liking (optional)
Instructions:
1. On medium heat, add cooking oil to a pan or stock pot.
2. Add fresh garlic, ginger, & turmeric.
3. Cook for about 5 minutes, then add onion, red pepper, and jalapeño.
4. Add all ground spices and mix.
5. Cook for about 5-7 minutes and then add canned tomatoes.
6. Cook for 5 minutes then blend mixture. I use a hand held immersion blender. But if you’re talking it out and using a blender, make sure if it’s glass, this mixture is cooled down first or your blender will explode. Add mixture back to pan.
7. Drain chickpeas and pour into pan/stock pot.
8. Add vegetable broth and coconut milk. Mix.
9. Turn heat to low and add spinach. Cover and wait until spinach has wilted.
10. Add lentils and mix. Cover and cook on low for about 45 minutes. Stir every 10ish minutes.
11. Add cilantro.
Looks absolutely delicious. Do you take a supplement to help with the gas. I noticed when I eat a lot of chickpeas or lentils I get gassy. And you wouldn't want to have that discomfort while you are healing.