I was starving after my run, and wanted to whip up something really quick. This dinner took only ten minutes of prep and another ten to cook. Lentils are rich in protein, iron, fiber, and antioxidants!
2 cups of red lentils
1 large white onion
1 tablespoon of omega 3 flax oil
2 tablespoons of seas of change Korma paste
1 tablespoon of curry
1 tablespoon of cumin
1 teaspoon of chili powder
1 teaspoon of ginger, or chop an inch of fresh ginger
1 ripe tomato
Optional: I used 1/2 cup of can corn
Wash the lentils in cold water and drain thoroughly, or else they will be scummy. Reduce heat to low, cover, and simmer.
While the lentils are cooking, caramelize the onions in a skillet in flax oil or coconut oil. Combine paste and spices, then corn. Purée the tomato and add that in the skillet.
When the lentils are tender, drain them briefly. Mix the curry base and onions and serve immediately.
Optional; I topped the soup with chopped mint and alfalfa sprouts
We snacked on borisin cheese, gluten free pita bread, and Mary's vegan crackers.
Enjoy!
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