Madras Lentils

foodess.com

Ashley

Edited

2 tbsp oil

4 tbsp vegan butter

1 large onion finely chopped (340 g/12 oz)

1 tsp kosher salt divided use

1 tbsp cumin seeds (or 1 tsp ground)

1 minced jalapeno ( optional)

3 tbsp minced garlic (9 large cloves garlic)

1 tbsp finely grated ginger

¼ to 1 tsp cayenne powder( gets really spicy!!!)

1 tsp turmeric

2 tbsp tomato paste

½ cup water

1 540 mL can brown lentils (18 oz). ( ½ lb dry lentils)

1 to 2 cans 540 mL can red kidney beans (18 oz)

……………..after cooking……………………

1 can coconut milk

½ cup finely chopped fresh cilantro

Note: Ingredients may have been altered from the original.

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