Chef: Jeff Tritten, ARespectfullife.com
Makes: 6-8 servings
Prep Time: 15 min
Cook Time: 30 min
Total Time: 45 min
4 c low sodium vegetable broth
1 15 oz can diced tomatoes (including juice from can)
1 7 oz can tomato paste
2 ¼ c red lentils
1 can cooked chickpeas
1 lg onion
4 garlic cloves
1 t ground ginger (OK to substitute 1 T fresh ground ginger)
2 ¼ t Garam Masala
Salt and pepper to taste
1 ¾ light coconut milk (add at the end!)
In one 5 qt pot, add all ingredients except the coconut milk (or it scorches).
Bring to a boil and simmer for 25 min.
Add 1 ¾ c of light coconut milk, stir well – cook until hot.
Serve over rice, quinoa or your favorite whole grain.
Jeff Tritten is a respectful plant-based advocate. He owns 'Respectful Living', a blog located at ARespectfulLife.com, and spends his time creating recipes, writing plant based nutritional information articles, being a small group leader for PBNSG.org, bringing plant based nutritional information to his local community at their farmers market and senior center, and creating a healthy vegan snack line. Also find him on https://www.facebook.com/ARespectfulLife/, https://www.instagram.com/respectfulliving1/,https://twitter.com/respectfullivin, https://www.pinterest.com/MindfulLife1/, https://www.linkedin.com/in/respectful-living-74871b13a/.