Ingredients:
1 chopped onion
2 carrots chopped
1/2 cup canned tomatoes
7 cups vegetable broth
1/2 cup coconut water
3 tablespoons lemon juice
Oregano
2 teaspoons curry paste or powder
Garlic powder
Cumin
Basil
2 cups red lentils
1 cup frozen peas
Instructions:
Add a splash of vegetable broth to a pot and saute’ onions and carrots in curry paste, garlic powder, cumin, and basil on high heat until they are soft and golden. Keep adding water as broth evaporates and stirring veggies so they don’t burn or stick to the pot. Add red lentils, peas, canned tomatoes, vegetable broth, coconut water, lemon juice, oregano, and basil. Cook for 20 minutes and stir in the end to make sure lentils are fully cooked.
(Note: great served with rice, whole wheat pita bread, sweet potatoes, and quinoa.)
