Masala Lentils

17 ingredients
8 steps

Ingredients

  • 1 1/2 teaspoons cumin
  • 1 1/2 teaspoons coriander
  • 3 teaspoons red pepper flakes
  • 1 tablespoon smoked paprika
  • 2 teaspoons marsala garam
  • 1 teaspoon salt
  • 2 tablespoons avocado oil
  • 2 tablespoons tomato paste
  • 1/3 cup cilantro leaves packed
  • 1 tablespoon coconut oil
  • 1 red onion small, diced
  • 2 cloves garlic minced
  • 1/3 cup masala paste
  • 29 ounces stewed tomatoes can of
  • 1 cup coconut milk
  • 1/2 cup lentils
  • 3 handfuls spinach

Directions

  1. 1
    In a small food processor, add red pepper flakes, smoked paprika, cumin, coriander, garam marsala, and salt and pulse. Give a couple pulse to incorporate.
  2. 2
    Next, add avocado oil, tomato paste, and cilantro leaves. Pulse until paste forms and everything is well incorporated. Set aside.
  3. 3
    Heat a skillet over medium heat. Melt coconut oil and add diced onion, cooking until translucent, 4-5 minutes.
  4. 4
    Add in minced garlic and cook for one more minute.
  5. 5
    Stir in masala paste and cook for 1-2 minutes, then stir in stewed tomatoes and coconut milk. Stir together and bring to a boil.
  6. 6
    Add in lentils and reduce heat to medium low. Cook, stirring often, until lentils are tender, 20-25 minutes.
  7. 7
    Finish by folding in the spinach.
  8. 8
    Serve and enjoy!

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