Lentils are easily one of my favorite vegetarian staples. They’re an excellent source of protein (one cup of lentils contains approximately 18 g of easily digestible protein), rich in nutrients, and have a hearty dense texture that is sure to keep you feeling satisfied.

One of the things that I love about lentils is that they are very easy to prepare, especially when compared to the other types of dried beans that are easily accessible. Their ability to absorb flavors makes them simply delicious when infused with the right combination of spices.

This recipe is packed with flavor!

Vegan Indian Lentils

INGREDIENTS

Lentils

2 cups lentils
4.5 cups vegetable broth
1/2 white onion
6 organic roma tomatoes
3 garlic cloves
2 tbsp cumin seeds (add to taste)
1 tbsp coconut oil
2-3 thai chilis
Fresh ginger
Cilantro
Marsala powder
Himalayan pink sea salt
Red pepper flakes
Asafoetida powder

Toppings (optional)

Pico de gallo salsa
1/2 avocado

INSTRUCTIONS

Add lentils and 4 cups of vegetable broth into a large pot. Bring to a simmer, then partially cover pot and turn heat down to medium-low. Simmer until lentils are soft (about 20-30 minutes). Add salt to taste.
In a large pan, heat 1 tablespoon of coconut oil over high heat, until hot and simmering. Add onion and garlic, and saute until golden brown (approx. 4 minutes).
Stir in cumin seeds, chili, salt and pepper, and saute for about 2 minutes.
Add tomatoes last and cook until soft, but with a little bit of texture.
Once the lentils are cooked, add mixture from pan into the large pot and stir.
Add ginger, marsala powder, salt, pepper, and asafoetida powder to taste. Stir in the cilantro last and let simmer, until ready to eat! Extra broth may be added, depending on desired consistency.