Lentil Masala

Lentil Masala

½ cup of purple onion, chopped or cone 2

4 garlic cloves, minced

1 teaspoon turmeric

1 tablespoon Garam Masala

1 teaspoon salt

1 cup cilantro, chopped

4 cups of organic vegetable broth

3 cups of diced tomatoes or 32 ounce diced tomatoes

1 cup dried red lentils

1 cup full fat coconut milk

4 cups kale, chopped

1. Preheat electric skillet, rice cooker or 5 quart stock pot and add onion and brown for 2-3 minutes. Then add garlic, turmeric and garam masala, stir and cook for another minute.

2. Add broth, tomatoes, cilantro and bring to a boil, add lentils, cover and simmer for 15 -20 minutes.

3. Add coconut milk and kale and heat for another 2 minutes.

4. Serve with cilantro, pumpkin and or sunflower seeds for an added crunch.