Cumin Tomato Lentils

Ta…Da… It was delicious…

Last Sunday my husband and I committed to the Daniel Fast for 21 days, today we completed 7 days! Let me tell you this has not been an easy task no sugar, no animal products, no starch, no processed foods, & no CAFFEINE! For anyone who knows me you this this is HUGE! so far we are still alive! The first few days on the diet I started having some major detox symptoms as my body is slowly working out all the toxins. I was extremely tired ALL day and just wanted to sit on the couch and pick my nose. By the fourth day I was feeling much better and was able to get off the couch, take a shower and even shave my legs! 😉 This challenge could not have come at a better time. With the new year starting we decided that we needed to make some changes in our lives and committing to this fast has helped bring everything into perspective. I  never understood the type of power that fasting and prayer could have over our lives.

The fast restricts us from eating certain foods thus pushes me to explore with others. In this case the “lentil.” This little bean helps cleanse and stimulate the kidneys and adrenal system, strengthen the heart, promote circulation and increase energy and vitality. Which is awesome because ever since we started fasting and praying this is exactly what we feel like.

  • 1 TBSP of organic coconut oil or olive oil
  • 1 green bell pepper, diced
  • 1/2 a medium tomato, roughly chopped
  • 1/2 yellow onion, diced fine
  • 3 large garlic cloves
  • 1 1/4 cups  green lentils
  • 1 quart organic vegetable broth
  • sea salt and pepper
  • 1 TSP of cumin
  • 1 TSP of curry powder (leave it out if you don’t like curry)
  • 1/2 a can of organic tomatoes, roughly chopped
  • 1 green onion for garnish (to taste)
  • balsamic vinegar (for garnish if you like)

Wash and rinse lentils. Few hours prior to cooking pour your lentils in a big bowl and cover with vegetable broth. Set aside covered. After a few hours check on the lentils, they will have absorbed some broth. At this time I find them tender enough for cooking.

In a saucepan or crockpot (I recommend a crockpot or dutch oven because the lentils will take up a lot of room) Drizzle with olive oil and add the chopped onion, bell pepper, & tomato. Cook until the veggies are soft, about 6-8 minues, and then add the garlic and cook for 1 more minute.

Add the lentils and about 1 3/4 cup of stock, canned tomatoes, cumin and curry powder. Bring to a boil and then reduce to simmer stirring occationaly. Once most of the liquid has cooked out, about 40 minutes or so, have a taste to ensure the lentils are cooked all of the way through. ***If you did not soak your lentils you will need to cook longer and keep adding more stock.***

Once the lentils are cooked sprinkle with salt and pepper to taste.

Spoon the lentils into shallow bowls and pair it with whole wheat naan from Trader Joe’s.

P.S. I was going to top the lentils with a fried egg for my husband but he decided he did not want it after all 🙂


3 thoughts on “Cumin Tomato Lentils

  1. Pingback: Featured on The Kitchn!!! « We Make a Beautiful Mess

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