Thursday, May 15, 2014

Indian Lentils

I cooked some lentils that have been in my pantry for a very long time. I added diced tomatoes, shredded carrots, and lots of Indian spices - coriander, cumin, fenugreek, tumeric, garam masala, cayenne, and curry powder. I served the lentils with spinach and quinoa. This was a healthy meal and made enough food to last for days. I love how spices can bring unexciting ingredients to the next level. That's why I keep so many spices on hand!
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