About this Recipe
# 🍽️ LUNCH RECIPES
Serves: 2-3 | Prep Time: 15 mins | Cook Time: 35-40 mins | Total: 50-55 mins
Health Benefits
Ginger Honey
Anti-inflammatory, warming, digestive enzymes
Red lentils
Complete protein, folate, iron, prebiotic fiber
Root vegetables
Beta-carotene, fiber, mineral-rich
Tomatoes
Lycopene (prostate health), vitamin C
Ingredients
- • Red lentils (masoor dal), rinsed: 100g
- • Carrots (diced): 100g
- • Celery (diced): 80g
- • Onion (medium, diced): 100g
- • Tomatoes (fresh, diced): 120g
- • Vegetable broth: 800ml
- • AlimentIndia Ginger Infused Honey: 1.5 tablespoons
- • Olive oil: 1.5 tablespoons
- • Garlic cloves (minced): 3
- • Ginger (minced): 1 tablespoon
- • Turmeric powder: ¼ teaspoon
- • Cumin powder: ½ teaspoon
- • Coriander powder: ½ teaspoon
- • Red chili powder: ¼ teaspoon
- • Rock salt: to taste
- • Black pepper: to taste
- • Fresh parsley (chopped): 2 tablespoons
- • Lemon juice: 1.5 tablespoons
Instructions
- 1 Heat oil in large pot over medium heat
- 2 Sauté onion until translucent (2-3 mins)
- 3 Add garlic and ginger, cook 1 minute until fragrant
- 4 Add carrots and celery, cook 3-4 minutes
- 5 Add tomatoes and turmeric, cook 2 minutes
- 6 Add rinsed lentils and vegetable broth
- 7 Bring to boil, then simmer 25-30 minutes until lentils are very soft
- 8 Add honey, cumin, coriander, chili powder, salt, pepper
- 9 Simmer 3-4 more minutes
- 10 Remove from heat, add lemon juice
- 11 Taste and adjust seasoning
- 12 Garnish with fresh parsley
- 13 Serve hot