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Madras Lentils

Madras Lentils

Although it may seem counter-intuitive, summer is the perfect time of year for pulling out your slow cooker because it won’t heat up your kitchen. These Madras Lentils, a vegan version of the packaged ready-to-eat Indian lentils you can find at Trader Joe’s, are packed with protein and full of flavor. Making them like this is also very thrifty. Enjoy over grains, with some steamed green veggies on the side or a salad and you will have a delicious, balanced meal any time of year. This can also be made on the stovetop by cooking the lentils separately while the onions and other veggies cook, adding to a pan with the tomato sauce and other ingredients and cooking until soft.

Madras Lentils

1/3 cup low-sodium vegetable broth
1 yellow onion, diced
3 – 4 cloves garlic, mined
1 tablespoon fresh ginger, minced
1 hot pepper of choice, minced, seeds removed if preferred
˝ tablespoon low-sodium tamari
16 oz. green lentils
15 ounces tomato sauce
11 ounces lite coconut milk
2 cups low-sodium vegetable broth
1 tablespoon curry powder or blend
1 bay leaf
15 ounces cooked kidney beans, drained and rinsed
Salt and pepper to taste

Warm the 1/3 cup broth in a medium skillet over medium-high heat for a minute. Add the onions and sauté until softened, about five minutes. Lower the heat to medium and add the garlic, ginger, optional hot pepper and tamari. Sauté for another five minutes.

Add the lentils and the rest of the ingredients up to the kidney beans to a slow cooker. Stir in the onion mixture. Cook on low for six hours, add the kidney beans and salt and pepper, and cook for another ten minutes. Serve on rice, quinoa or your favorite grains and enjoy.


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