Masala Lentils

• 1 1/2 teaspoons cumin
• 1 1/2 teaspoons coriander
• 3 teaspoons red pepper flakes
• 1 tablespoon smoked paprika
• 2 teaspoons marsala garam
• 1 teaspoon salt
• 2 tablespoons avocado oil
• 2 tablespoons tomato paste
• 1/3 cup cilantro leaves packed
• 1 tablespoon coconut oil
• 1 red onion small, diced
• 2 cloves garlic minced
• 1/3 cup masala paste
• 29 ounces stewed tomatoes can of
• 1 cup coconut milk
• 1/2 cup lentils
• 3 handfuls spinach

1. In a small food processor, add red pepper flakes, smoked paprika, cumin, coriander, garam marsala, and salt and pulse. Give a couple pulse to incorporate.
2. Next, add avocado oil, tomato paste, and cilantro leaves. Pulse until paste forms and everything is well incorporated. Set aside.
3. Heat a skillet over medium heat. Melt coconut oil and add diced onion, cooking until translucent, 4-5 minutes.
4. Add in minced garlic and cook for one more minute.
5. Stir in masala paste and cook for 1-2 minutes, then stir in stewed tomatoes and coconut milk. Stir together and bring to a boil.
6. Add in lentils and reduce heat to medium low. Cook, stirring often, until lentils are tender, 20-25 minutes.
7. Finish by folding in the spinach.
8. Serve and enjoy!

cumin, coriander, red pepper, paprika, marsala garam, salt, avocado oil, tomato paste, cilantro, coconut oil, red onion, garlic, masala, tomatoes, coconut milk, lentils, handfuls spinach

Taken from www.yummly.com/recipe/Masala-Lentils-1187911 (may not work)