Creamy Tomato Lentils

Prep Time: 5 Minutes Cook Time: 20 Minutes Total Time : 25 Minutes Serves: 4-8

INGREDIENTS

1 tsp. coconut oil

1 head of garlic, minced: 10-12 cloves

1 tsp. cumin

1/2 tsp. ground mustard

2 tsp. sea salt

2 tsp. paprika

1/2 tsp. ground ginger

1/2 tsp. ground turmeric

1 cup dried split lentils

3 cups water

1 28 oz. can of diced tomatoes

1 15 oz. can full fat canned coconut milk

1 cup cherry tomatoes, halved

1 cup cilantro

DIRECTIONS

1. Heat the coconut oil in a large pot or skillet over medium-high heat.. Add the garlic to the pot and let it brown, be careful not to let it burn (about 2 minutes).

2. Add the can of diced tomatoes and all the spices to the pot and cook, stirring the pot a few times, for 2 minutes. Add the lentils and the water to the pot and bring it to a boil. Reduce the heat to low, cover the pot, and let it simmer for 20 minutes, or until the lentils are soft. Stir the pot a few times to prevent the lentils from sticking to the bottom.

3. Once the lentils are soft and thick, add the coconut milk and cherry tomatoes and bring the pot back to a simmer. Remove the pot from the heat and stir in the cilantro.

4. Serve and enjoy as a stew or with a side of rice. If you are cooking for picky eaters, try blending the lentils into a sauce and pour over your favorite spaghetti!