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Ingredients
US|METRIC
4 SERVINGS
- 2 cups beluga black lentils (rinsed and drained)
- 3 Tbsp. butter (substitute vegetable oil tips & tricks)
- 1 tsp. curry powder
- 1/4 tsp. cayenne pepper (or to taste)
- freshly ground black pepper (to taste, I always use mixed peppercorns)
- 4 cups low sodium chicken broth (substitute vegetable broth)
- 15 oz. garbanzo beans (rinsed and drained)
- 1/2 cup red peppers (seeded and diced)
- 1/2 cup Roma tomatoes (seeded and diced)
- 1/3 cup green onions (thinly sliced)
- 1 large avocado (pitted, peeled and diced tips & tricks)
- 1 Tbsp. fresh chopped parsley (for garnish tips & tricks, optional)
- 1/4 cup pomegranate molasses (see Recipe)
- 2 Tbsp. olive oil
- 2 Tbsp. freshly squeezed lemon juice (tips & tricks)
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