1 tsp minced garlic
1 tsp minced ginger
2 cups of lentils
3 cups water
1 TB tumeric
2 tsp Better than Bouillon (chicken)
2 TB garam masala
In pan heat garlic and ginger in a bit of nonstick cooking spray. Add lentils, water, and tumeric bring to a boil. Add bouillon. Reduce to simmer at medium heat and cover. Watch and add more water if lentils are looking too dry. Cook about 20-30 minutes. Add garam masala and heat about 5 minutes more. Serve. Use leftovers in soup.
2 cups leftover lentils from above
1 box of natural chicken broth
1 cup of cooked brown basmati rice
1/2 cup tomato sauce
1 cup of frozen or fresh spinach leaves
salt and pepper to taste
Add all ingredients to pot and simmer for about 20 minutes or until ready to serve. The lentils are pretty heavily seasoned so you don't really need to add much to flavor the soup.
I hope everyone is having a healthy and happy New Year! I am going to try to blog more this year since I'm a bit of a blogging slacker.