INGREDIENTS

  • ½ a fresh jalapeno (if you cannot source fresh, try from the jar)
  • 2 cups vegetable stock
  • ½ tsp salt
  • ¼ tsp ground cardamom
  • 1 tbsp Nature’s Way Super Chia Seeds
  • 2 tbsp olive oil
  • 1 large white onion, chopped.
  • 1 tsp cumin seeds
  • 1 tsp minced garlic
  • 2 tbsp fresh grated ginger
  • 2 tsp turmeric
  • 2 cup red lentils (rinsed)
  • 1 x 400g can crushed tomatoes
  • 4 tbsp chopped coriander
  • salt and pepper to season
  • 2 tbs Coconut oil1 large red chilli, seed and finely chopped

DIRECTIONS

Heat oil in a large saucepan over medium heat. Add onion and sauté until lightly caramelised, about 10 minutes. Add cumin seeds, cardamom, and garlic; sauté until fragrant, about 2 minutes.

Stir in 4 cups water, ginger, turmeric, chilli, vegetable stock, lentils, and tomatoes and bring to a boil. Reduce heat to low, cover, and simmer, stirring occasionally, until lentils are tender, about 15-20minutes. Stir in salt, chia seeds, and coriander.

Serve immediately by itself or with brown rice on the side.