Curried Lentils (Chickpea Masala)
2 Tbl Chickpea Masala
2 Cups Cooked Green Lentils
½ tsp mustard seeds
½ Yellow Onion Diced
Handful of Cherry Tomatoes Diced
Handful of Finely Chopped Spinach
Salt to taste
Black Pepper to taste
Garlic Powder to taste
- Put a pan on the stovetop on High Heat. Add a tablespoon of olive oil and add a ½ teaspoon of mustards. Cover the pan with the lid and wait for the mustard seeds to begin popping.
- Lower the temperature to medium heat and saute the onions until translucent. Add more olive oil as needed. Season with Salt, Black Pepper and Garlic Powder to taste.
- Add 2 Tbl of EITHER Earth Tones Masala OR Chickpea Masala OR 1 Tbl of Fire and Spice Masala to the pan. Add olive oil to the pan. You should have what looks like a dense sauce. Not too powdery and not too oily.
- After a minute, reduce the temperature to Low Heat and add the cooked Lentils, Spinach and Cherry Tomatoes. Fold into the Masala/Onion mixture until it is thoroughly mixed. Season with Salt, Black Pepper and Garlic Powder to taste.