Morning friends!
I hope everyone is having a great Tuesday. I loved hearing how you all celebrate naturally yesterday and what you all were up to over the weekend.
I feel like Tuesdays are the day of the week that I finally get in the groove of the week. Mondays are usually just a blur. Anyone else feel that way?
Last Wednesday, I told you all about my Kushari that I made for dinner. I told you that it was the best lentil dish I have ever made.
I wasn’t joking… and now you can make it for yourself!
Kushari
- 1 onion, chopped
- 3 carrots, chopped
- 2 large red potatoes, chopped
- 6 mushrooms, chopped large (optional)
- 1 zucchini, chopped
- 1 can tomatoes
- 2 cups lentils
- 2 Tbsp tomato paste
- 10 cups water
seasonings:
- 1 tsp paprika
- 2 tsp chili powder
- 1 tsp turmeric
- 1 Tbsp cumin
- 1 tsp coriander
- 1 veggie cube
- salt and pepper to taste- I did 3/4 tsp of each
The how to:
In a large stockpot, sauté the onion, carrots, and red potatoes with 1 Tbsp of olive oil until tender.
Add in the rest of the ingredients and bring to a boil.
Allow to cook for 30-40 minutes or until lentils are tender.
You may add more water as you desire. I like mine a bit thicker.
Serve over rice and top with tahini and cilantro.
The tahini is what put this over the top good!
Enjoy!
What’s your favorite way to make lentils?
Do you like tahini? Favorite way to eat it?
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