Vegan Lentils and Soy cream

012Lentils with Organic Soy Cream and Tomatoes:

  • 1/2 cup cooked Toor Dal (the split yellow lentils)
  • 2 tbls Vegtable broth (only needed if using fresh garlic and ginger)
  • 1 can fire roasted organic diced tomatoes
  • 1 tbls ginger garlic paste or 1 finely chopped garlic and 1 inch finely chopped ginger (you can use a food processor to get them both evenly chopped)
  • 1/3 cup Organic Soy Cream, unflavored
  • 1 tbls cumin
  • 1 tbls coriander
  • 2 tbls cilantro
  • 1/2 tbls garam marsala
  • pinch of salt
  1. If using fresh garlic and ginger, put the vegetable broth in pan and bring to a slight boil.  It should only take a couple minutes.  Add in the garlic and ginger.   If using  garlic ginger paste skip to step 2.
  2.  Empty your can of tomatoes into a pan and bring to a boil
  3. Add the ginger garlic paste and cook for 1 minute
  4. Add organic soy cream, cumin, coriander, lowering the heat and simmering 5 minutes, stirring to distribute flavors evenly
  5. Add cilantro, and garam marsala, stir, and turn off the heat.
  6. Salt to taste
Serve over brown rice and enjoy!   I didn’t take a picture, because it was just so good I ate most of it, but there is some left over and I will take a picture of it tomorrow.
*Updated, added the picture of my leftovers as promised, on the side is braised mustard greens with baby spinach and raab flowers with a simple mediteranean dressing.
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