(This recipe was arrived at after many attempts to make a vegetarian version of Chicken Tikka Masala. We love the flavor, but wanted to avoid the dairy and have something a bit lighter to eat that was high in protein.)
1 3/4 cups red lentils
7 cups water
2 med onions cut into 8ths
2 Tbsp coconut oil
Put into a pot and bring up to a boil for 15-20 minutes. To this add:
28 ounces crushed tomatoes
1 stick of butter, or 8 tablespoons of ghee
1 tbsp celtic sea salt
2 tbsp Garam Masala
Mix together and puree with a hand blender. Serve over rice or quinoa. YUM!
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