The winter is a time for warming, soft foods.
Masala is an Indian word for "hot mixture of spices" and this is exactly what we need during our cold Canadian winters. Even here in the beautiful Okanagan, the desert of Canada, we still get cold winters and this recipe aims to make you want to cozy up and rest... which is what winter is all about.
Recipe | Serves 4 | Cook time: 30 minutes | Renee Altman, RHN
- 1/2 tsp. Coconut Oil
- 1/2 cup Red Onion (finely diced)
- 4 Garlic (cloves, minced)
- 1 tsp. Turmeric
- 1 tbsp. Garam Masala
- 1 tsp. Himalayan Salt
- 1 cup Cilantro (finely diced)
- 4 cups Organic Vegetable Broth
- 1 28 oz. can Diced Tomatoes
- 1 cup Dry Red Lentils
- 1 can Organic Coconut Milk (canned, full-fat)
- 4 cups Kale Leaves (finely sliced)
- Heat coconut oil in a large stock pot over medium heat. Add the onions and saute for about 4 minutes or until translucent. Add in the minced garlic and saute for another minute.
- Add in the turmeric, garam masala and salt. Stir for a minute or until spices are well mixed. Add in the cilantro, vegetable broth and diced tomatoes. Bring to a boil then reduce heat to a simmer.
- Add in the dry lentils, cover and cook for 15 to 20 minutes. Once the lentils are cooked through, add in the coconut milk. Stir well to mix, then add in the kale. Stir again until the kale is wilted. Turn off the heat. Ladle into bowls and enjoy
- Garnish with sliced almonds, and cilantro.
Love it! It's so easy.
Pro Insight: Making a big batch of dinner like soups or stews and storing after cooling for leftovers is a fantastic way to stretch your food dollars and save time for prep later on!