Easy Saucy Ginger Lentils
Ingredients
- 1/2 small onion, diced
- 1 jalapeño, diced (de-seed if you don’t like spice)
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 inch fresh ginger, minced
- 1 tablespoon tomato paste
- 1/8 teaspoon cinnamon
- 1 teaspoon smoked paprika
- 1 teaspoon sazón or packet
- 1 cup lentils, rinsed
- 2 1/2 cups vegetable broth or water
- 1 tablespoon tahini
- salt to taste
Preparation
Start by sautéing diced onions in a medium saucepan over low medium heat until translucent.
Add in garlic and ginger and continuously sauté until fragrant, about 1 minute.
Add 2 tablespoons water to deglaze the pan and add in diced bell pepper, jalapeño, and tomato paste. Sauté for 30 seconds.
Then add in all dry seasonings. Continue to sauté until you smell the cinnamon bloom.
Add rinsed lentils.
Add broth, stir to combine and bring to a boil.
Once at a boil, cook for 5 minutes and reduce heat to a simmer.
Allow lentils to cook covered for about 15-20 minutes, allowing broth to begin thickening.
Remove lid and add tahini. Stir well.
If desired, continue cooking until lentils are at desired consistency and add water if needed to loosen.
Adjust salt to taste and serve.
Serving suggestions
Serve with purple brussels sprouts, brown rice, and avocado.
