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11Ingredients
65Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 4 Tbsp. coconut oil (or other healthy fat. Nature’s Way is one good brand.)
- 1 onion (diced, or ~ 2 Tbsp. minced plus a bit of water to reconstitute)
- 8 garlic cloves (minced, see my tip on The Easiest Way to Peel Garlic)
- 28 oz. chicken broth (here is a great place to buy it. Vegetable broth is also fine – see my Homemade Vegetable Broth Mix recipe)
- 28 oz. diced tomatoes (course, fresh is fine also)
- 2 1/2 cups green lentils (or red, brown, rinsed, you can use any kind of lentils.* The glycemic index of the reds is a bit higher so brown is a better choice if you’re watching carb intake. And make sure that you read my post on How to De-Gas Beans. It’s a must!)
- 1 tsp. turmeric
- 1 tsp. ground cumin
- 1/2 tsp. pepper (optional. I left it out due to my youngest not liking spicy foods)
- 1/2 cup fresh basil (chopped, I pulled mine out from my freezer. See my Easiest Way to Preserve Herbs. You may also substitute 2-3 Tbsp dried basil.)
- salt (to taste, I recommend RealSalt and use about 2 tsp)
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Reviews(2)
Deer 4 years ago
Yes, delicious!! I used Heinz tomatoes and dried basil, next time will try with fresh. Oh, and better to use a non-stick pot.