Madras Lentils

• 2 cups cooked lentils
• 1 (15 ounce) can crushed tomatoes
• 1 (15 ounce) can red beans, rinsed
• 1/2 onion, diced
• 2 large garlic cloves
• 1 pinch salt
• cayenne
• 1/8 cup olive oil or 1/8 cup canola oil
• 1 teaspoon cumin powder
• 1 teaspoon chili powder
• 2 tablespoons green chilies
• 1/2 cup water, as needed
• 1/4 cup cream, substitute

1. Saute onion and garlic in some canola oil.
2. Add cumin, chili powder and cayenne, stir it in with the onions and garlic for a couple minutes.
3. Added a can of crushed tomatoes (not drained). This is when you add the green chilies if you use them.
4. Lowered the heat and let it cook down for a bit. About 5-10min.
5. Added cooked lentils (cooked from dry) and red beans, no need to add water.
6. Add the salt, lowered the heat and let it cook down until it thickened.
7. Added just the smallest amount (mixed into each serving of a maybe half tsp) of plain fat free greek yogurt to give it a creamier texture.

tomatoes, red beans, onion, garlic, salt, cayenne, olive oil, cumin powder, chili powder, green chilies, water, cream

Taken from www.food.com/recipe/madras-lentils-499587 (may not work)