🔹 1 tsp salt
🔹 1 tsp black pepper
🔹 1/2 tsp saffron
🔹 1/2 tsp onion powder
🔹 2 tbsp olive oil
🔹 1 lemon, squeezed
🔹 156 ml tomato paste
🔹 540 ml diced tomatoes, small dice
🔹 1 can coconut milk
🔹 1 cup brown lentils, rinsed and drained
🔹 6 garlic cloves, minced
🔹 2 cups water
▶️ Rinse the lentils thoroughly. Drain and set aside.
▶️ In a medium pot, bring the oil to heat over medium-high. Stir in the garlic, saffron, and onion powder.
▶️ Once golden, add in the tomato paste and diced tomatoes. Stir and cook down the tomatoes to soften, about 8 to 10 minutes.
▶️ Add in the rinsed lentils, water, coconut milk, salt, and pepper. Stir to combine. Bring to a simmer, then turn the heat to low. Cook for 20 to 25 minutes, until lentils are cooked.
▶️ Whisk in the lemon juice. Taste test, and adjust the salt, if needed.
▶️ Remove from heat. Serve over rice, mashed potatoes, or as a standalone dish; garnished with parsley and a slice of bread/bagel.