2 Tablespoons Olive or Coconut Oil 3 Cloves Garlic, Peeled & Chopped 1 Small Onion, Peeled & Chopped 1
Tablespoon Ground Tumeric 4 Tablespoons Grated Fresh Ginger 1 Cup Red Lentils, Sorted 3 Medium Sweet Potatoes, Peeled & Cut Into 2 - inch Pieces 6 Cups Organic Vegetable Broth 1/3 Cup Coconut Milk Pinch Red Pepper Flakes Salt & Pepper To Taste Garnish of Choice (See Notes Above)
Not exact matches
* 1
tablespoons olive oil * 1 large onion, peeled and chopped * 4 garlic cloves, peeled and minced * 2 organic carrots, chopped * 2 organic celery ribs, chopped * one 28 ounce can organic plum tomatoes, with liquid * 2 cups red lentils, rinsed, picked over, and drained * 1/2 cup organic raisins * 4 cups vegetable broth or water * 1 teaspoons
ground cumin * 2 teaspoons
ground cinnamon * 1 1/2 teaspoons
ground tumeric * 2 teaspoons paprika * 2 teaspoons
ground ginger
Dressing: Mix 1/4 cup tahini, 3
tablespoons lemon juice, 2
tablespoons olive oil, 1/2 teaspoon
ground tumeric and salt / pepper to taste
Soup: 1
tablespoon canola oil — left out 1 yellow onion, chopped — no thanks 3 garlic cloves, minced 1 teaspoon
ground coriander 1 teaspoon
ground cumin 1/2 teaspoon
ground ginger 1/2 teaspoon garam masala 1/4 teaspoon
ground cayenne pepper 1/4 teaspoon
ground tumeric — left out because I didn't have any 6 cups low sodium chicken broth 1 15 - ounce can diced tomatoes (I apparently can't read and used a 28 ounce can!)
For the Fish: * 1-1/2 pounds firm fish filets, such as catfish, monkfish or cod * 2
Tablespoons fish sauce * 1
Tablespoon finely minced ginger * 2 teaspoons
ground tumeric * 1/2 teaspoon salt * 1/2 teaspoon pepper * 2/3 cup rice flour * 2 - 3
Tablespoons oil * 1 cup coarsely chopped fresh dill, feathery tops only (remove the thick stems) * very small bunch green onion, cut into 1-1/2 - inch lengths (about 1/2 cup)