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Lisa Oz's Lentils
with Chia Seeds
INGREDIENTS½ fresh Jalapeno (peeled, seeded, minced) |
DIRECTIONSHeat oil in a large saucepan over medium heat. Add onion and sauté until lightly caramelized? about 10 minutes. Add cumin seeds, cardamom, and garlic; sauté until fragrant, about 2 minutes. Stir in 4 cups water, ginger, turmeric, jalapeño, vegetable stock, lentils, and tomatoes and bring to a boil. Reduce heat to low, cover, and simmer, stirring occasionally, until lentils are tender, about 15 minutes. Stir in salt, chia seeds, and cilantro; serve immediately with brown rice on the side, if using. Makes: 4 Submitted by: Lisa Oz |
With Chia Seeds
Ingredients
- ½ fresh Jalapeno (peeled, seeded, minced)
- 3½ Cup Vegetable Stock
- ½ tsp Kosher Salt
- ¼ tsp ground Cardamom
- 1 Tbsp Navitas Organics Chia Seeds
- 2 Tbsp Olive Oil
- 1 large white Onion
- 1 tsp Cumin Seeds
- 1 tsp minced Garlic
- 2 Tbsp minced fresh Ginger
- 2 tsp Navitas Organics Turmeric Powder
- 2 rinsed Cup Red Lentils
- 1 14 oz can fire-roasted crushed Tomatoes
- 4 Tbsp chopped Cilantro
- optional cooked brown rice for serving
Directions
- Heat oil in a large saucepan over medium heat. Add onion and sauté until lightly caramelized? about 10 minutes. Add cumin seeds, cardamom, and garlic; sauté until fragrant, about 2 minutes.
- Stir in 4 cups water, ginger, turmeric, jalapeño, vegetable stock, lentils, and tomatoes and bring to a boil. Reduce heat to low, cover, and simmer, stirring occasionally, until lentils are tender, about 15 minutes. Stir in salt, chia seeds, and cilantro; serve immediately with brown rice on the side, if using.