Chia Lentils

• 2 tablespoon(s) extra-virgin olive oil
• 1 large white onion, chopped (8 oz.)
• 1 teaspoon(s) minced garlic
• 2 tablespoon(s) minced fresh ginger
• 2 teaspoon(s) turmeric
• 1 teaspoon(s) cumin seeds
• 1 tablespoon(s) fresh jalapeno, peeled, seeded, and minced
• .25 teaspoon(s) ground cardamom
• 1 tablespoon(s) chia seeds
• 4 cup(s) water
• 3 tablespoon(s) vegetable base without MSG or 3 1/2 cups organic vegetable broth
• 2 cup(s) red lentils
• 2.5 cup(s) fire-roasted crushed tomatoes, undrained
• 4 tablespoon(s) chopped cilantro

Directions

1. Heat oil in large saucepan.
2. Add onions and saute until lightly carmelized.
3. Add cumin seeds, cardamom, garlic, and saute 2 minutes.
4. Add remaining ingredients, bring to a boil, reduce heat to low, cover, simmer, stirring often, until all lentils are tender, about 15 minutes.
   
   Recipe developed by Cleveland Clinic Lifestyle 180 program

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