Ingredients

Red lentils, split 500g

Okra, sliced 50g

Big green chile, seeded & sliced 200g

Tomato, diced 200g

Onion, white, medium, diced 111g

Garlic, peeled, minced 13.6g (3 cloves)

Water 500ml

Mustard seed 1.5g

Cumin seed 1.5g

Extra virgin olive oil 12g

Tamari 6ml

Liquid aminos 6ml

Baby spinach 100g

Day-old cooked quinoa 100g

Method

1. In a large pot bring the lentils, onion and water to a boil, then reduce to a simmer.

2. While lentils come to boil, in a separate pan, heat the mustard seed & cumin seed, and garlic until the garlic is cooked but not brown.

3. Add the spice mix and oil into the lentil pot along with the diced tomatoes.

4. Simmer 30 minutes.

5. Add the okra and green chile and let simmer for an additional 10 minutes.

6. Season with tamari and liquid aminos to taste and serve with baby spinach and day-old quinoa.

Celebrates local
Celebrates local
https://thesra.org/members/mana