I promise you, this dish is beyond delicious. It’s very similar to a vegetarian chili minus the beans. I have been on a chili powder/cumin kick lately, and literally add it to everything.
Easy Stewed Tomatoes and Lentils (g/f)
*yields 4 servings
-1C lentils, washed (I used Bob’s Red Mill)
-1 can diced tomatoes (I use Del Monte No Salt Added)
-2T garbanzo bean flour or cornstarch (thickening agent)
-1T chili powder
-1t garlic salt
In a medium sized pot, bring all ingredients, except garbanzo bean flour, to a rolling boil. Then, reduce heat and simmer on low until most of the water is absorbed. It will take about 15-20 minutes. Then, add in garbanzo bean flour to thicken the remaining liquid and cook uncovered for an additional 2 minutes.
This is delicious served as is in a big ol’ bowl. or….
Wabam! On top of spinach with a scoop of low fat cottage cheese, plum tomatoes, and balsamic vinegar! nom nom nom. This was my lunch for the past three days
This girl has another laid back weekend. Lots of paper writing to do. I still can’t believe the semester ends next Wednesday! Where the heck has time gone??
Have a lovely weekend!
Are you a lentil lover?
What are your plans for the weekend?