Simple Spiced Lentils

    

This is a yummy low FODMAP dinner - full of flavour! Have the lentils on their own as a main dish or add extras like I did.

Ingredients:

1 cup of dried brown lentils
2 + 1/4 cups of vegetable broth, divided
2 cups of water
1 tbsp of olive oil
3 garlic cloves, minced
1/2 cup of tomato sauce
1 tbsp lemon juice
1/4 tsp salt
black pepper, to taste
1/8 tsp ground ginger
1/4 tsp ground cumin
1/4 tsp ground turmeric
1/4 tsp smoked paprika or paprika
1/2 tsp garam masala
2 tbsp cilantro, chopped

Instructions:

Place lentils in a medium-sized pot, with 2 cups of vegetable broth and 2 cups of water.
Bring to a boil.
Cover, reduce, and simmer 20 minutes or until lentils are just tender.
Drain any excess water from the lentils.
Heat olive oil in a medium-sized skillet, over medium heat.
Add chopped garlic cook for 1 minute, until fragrant.
Stir in tomato sauce, remaining vegetable broth, lemon juice, salt, black pepper, ginger, cumin, turmeric, paprika, garam masala, and cooked lentils.
Garnish with chopped cilantro when ready to serve.

Steph's low FODMAP variation:
1. Drain can of lentils and rinse under water.
2. Heat garlic infused olive oil in a medium-sized skillet, over medium heat. Add tomato sauce, 1/4 cup of water, lemon juice, salt, black pepper, ginger, cumin, turmeric, paprika, garam masala, and cooked lentils.
3. Garnish with chopped cilantro (I used chives) when ready to serve.

Recipe source: https://iheartvegetables.com/simple-spiced-lentils/

To this meal, I added:

+ A side of roasted veggies:
chopped capsicum, eggplant, zucchini and whole cherry tomatoes. Drizzled with garlic infused olive oil and sprinkled with Moroccan (FODMAP FRIENDLY) Seasoning from Mingles.

Bake at 190oC for 30 mins (until soft).
Once removed from the oven, I added chopped kale, spinach and chives. Stir through.

+ Roasted potato:
peeled and chopped potatoes, drizzled in garlic infused olive oil. Spread potatoes onto a baking tray (I use our silicone baking mats which can be found here), sprinkle over salt and bake at 190oC for 50 mins until golden brown.

+ A side of steamed veggies:
broccoli florets and carrot