1 (14 ounce) can lentils
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon ground ginger
1 teaspoon ground turmeric
1 teaspoon dried basil
In a large saucepan place the lentils and salt. Stir the garlic powder, ginger, turmeric, basil and red pepper into the skillet.
Simmer on low, stirring, until lentils begin to break up easily.
I successfullyaunched this recipe using only gluten and flax. Much to everyone's delight, this was great suprise! I had heard of this recipe but hadn't tried it. I was worried that the dark meat would be overpowered by the sweetness of the sweet vinaigrette, but it was very subtle. I'm going to try juicing it again to see if it has any real flavor.
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