Clean Diet Mexican Spiced Red Lentils

Serving Size: 10 people

This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These Mexican spiced red lentils make a great alternative to beans.

Recipe by: Karin Adoni Ben-David

Cook Times

Active Prep10

Hands-On Cook25

Hands-Off Cook0

Passive0

Total Time35

Recipe Serving Size10 people

Cooking Tools Required

Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Saucepan, Sharp Knives

Ingredients

2 onion small, chopped
2 tablespoon avocado oil
2 ½ cup red lentil
4 cup water
6 tomato large, diced
3 ½ teaspoon ground cumin
2 ½ tablespoon chili powder
2 ½ tablespoon garlic powder
2 ½ tablespoon onion powder
2 ½ tablespoon paprika
3 teaspoon Kosher salt
1 teaspoon cayenne pepper
3 clove garlic crushed

For optional topping (no yogurt for vegan):

½ cup plain Greek yogurt
½ cup fresh cilantro chopped

Instructions

Add the oil and onions to a pot and cook until they start to brown, about 10 minutes.
In the meantime, rinse the lentils and set aside.
When the onions start to brown, add the rest of the ingredients and bring to a boil.
Once boiling, turn down the heat to a simmer.
Cook for 10-15 minutes or until lentils are tender.
Garnish with cilantro and yogurt (optional).

Reheating Instructions

Heat lentils in a saucepan set over medium heat until heated through.

Nutrition