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Printed Book:

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Chickpea and Lentil Masala

In a large pot, heat coconut oil over medium heat. Add onions, garlic, curry powder, garam masala and salt. Sauté until the onions are softened, about 4–5 minutes. Stir in coconut milk, tomatoes and stock, bring to a boil and then reduce heat to simmer for 15 minutes partially covered. Add in chickpeas and lentils. Stir and let cook for another 5 minutes uncovered. Remove from the heat, stir in lemon juice and cilantro and serve.

Ingredients:

1)

coconut oil : 1 tablespoon

2)

onion, diced : 1

3)

garlic cloves, minced : 2

4)

curry powder : 1 tablespoon

5)

garam masala : 2 teaspoon

6)

sea salt : 0.5

7)

coconut milk : 1 cup

8)

diced canned tomatoes : 2 cup

9)

vegetable stock : 1 cup

10)

canned chickpeas, rinsed and drained : 1.5 cup

11)

canned red lentils, rinsed and drained : 1.5 cup

12)

lemon or lime juice : 1 tablespoon

13)

chopped fresh cilantro : 1 cup

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