New You Smoked Haddock With Dill Lentils
17th April 2015
New You Cod Stew
17th April 2015
Ingredients
- 1 cup red lentils
- 1/4 cup tomato puree
- 1/2 container plain organic goat's yogurt
- 1 tsp garam masala (indian spice)
- 1/2 tsp ground dried turmeric
- 1/2 tsp ground cumin
- 1/2 tsp ancho chile powder
- 2 tbsp organic virgin coconut oil
- 1 onion, chopped
- 2 cloves garlic, chopped
- 1 pc fresh ginger root, grated (1 inch)
- 4 cups loosely packed fresh spinach, coarsely chopped
- 2 tomatoes, chopped
- 4 sprigs fresh coriander, chopped
- 1 can mixed beans, rinsed and drained (15.5 ounce)
Servings:
Instructions
- Rinse lentils and place in a saucepan with enough water to cover. Bring to a boil. Reduce heat to low, cover pot, and simmer over low heat for 20 minutes. Drain.
- In a bowl, stir together tomato puree and yogurt. Season with garam masala, turmeric, cumin, and chile powder. Stir until creamy.
- Heat oil in a skillet over medium heat. Stir in onion, garlic, and ginger; cook until onion begins to brown. Stir in spinach; cook until dark green and wilted. Gradually stir in yogurt mixture. Then mix in tomatoes and coriander.
- Stir lentils and mixed beans into mixture until well combined. Heat through, about 5 minutes.
- Enjoy!
