Spicy Lentils

If you have never had lentils this is a great place to start! Spicy and warm, this hearty recipe is a great transition meal for people used to the Standard American Diet.

A one cup serving packs over 20 grams of protein, NO Cholesterol and low fat!, It also covers many daily vitamin requirements including: 30% Vitamin C, 36% Iron, 20% B-6, 17% Magnesium, and on and on. This one is a winner!

Makes 10 Cups


3 Cups Red Split Lentils

2 Cups Tomato Sauce (canned, jarred or homemade)

2 Cups Diced Tomatoes  (fresh or canned with skin but not seeds)

1 Medium Diced Onion

2 Cups Milk ( I use almond) or Water

1 1/2 TBSP each Oregano, Basil, Nutritional Yeast & Garlic

1 TSP Turmeric & Chili Powder


Place all ingredients into Pressure Cooker. Mix well. Close the sealing valve and set Pressure Cooker on Grain Setting for 15 minutes. Once done release the steam and enjoy! Eat alone, on flat bread or over your favorite rice or pasta.

Store in an airtight container in the fridge for 4 days or the freezer for 1 month.

I sometimes add more veggies to the slow cooker – broccoli, carrots or potatoes work great. You could also make this recipe on the stove top, following your lentil package cooking directions instead.

If you have never heard of the Health Benefits of Turmeric check out this link for the latest in nutrition research from Dr. Michael Greger and his team over at NutritionFacts.org. They are a nonprofit charity that is a non-commercial, science-based public service. They are educating the public on the enormous role that health and nutrition play in disease prevention. What you eat matters!







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