Lentil Tikka Masala

 Tikka Masala can be enjoyed Gluten Free and Vegan. 

Ingredients:

•  olive oil ... just enough so nothing sticks
  
• 1 medium onion diced
• 1-2  tablespoons grated fresh ginger
• 4 medium garlic cloves, minced
• 1 1/2 tablespoons garam masala
• 1 28-ounce can crushed tomatoes (fire roasted or with peppers added)
  
• 1 1/2 cups vegetable broth
  
• 1 1/2 cups red lentils
• 1 can coconut milk

Instructions:

Saute onion, garlic, ginger, and garam masala in olive oil until onions are translucent

Add can of tomatoes, broth, and lentils. Stir to combine.

Bring to a boil then turn heat down to low and cover. 

Once most of the liquid is absorbed, add the coconut milk. Start with 1/2 a can. Add the full can if the extra liquid is needed (based on personal preference and how absorbent the lentils are).

 

Enjoy with rice ... white or brown based on your preference. 

Moroccan Red Lentil Soup

My New Hope Blogger Box arrived with a sample of Healthy Gourmet Kitchen's Moroccan Red Lentil Soup. The soup was easy to make and tasted great ... a nit of spice and not salty!

Simple to Make

All I had to do was dice 1/2 an onion and 3 cloves of garlic and add them to a pot with olive oil and saute until translucent.  I added the sample soup package and 5 cups of broth ( I used low salt) and brought it to a boil. Once the soup began to boil, I turned it down to low, covered it, and let it cook on low for 30 minutes. Before serving, I used an immersion blender to puree the soup.

What I learned ...

This is a great product. I ate a bowl of soup with cheese and crackers and my husband enjoyed a bowl with a roasted vegetable and hummus sandwich. It was satisfying and warm on a cool January night. Next time I might cube some roasted potatoes and add to the soup as I serve it for some added texture. I might also pan fry some tofu and add cubes of tofu to the soup for additional texture. (Chicken could be added too if you wanted to stray from the vegan meal).