2 cups lentil beans
1 onion, chopped
3 potatoes, cubed
4 medium carrots, diced
1 garlic clove, chopped
½ cup of Thai Coconut Milk
Cayenne pepper (season to your desire)
2 Tbsp. McKay’s Chicken seasoning
½ tsp Cumin
½ tsp Curry
1½ Tbsp Burberry (Ethiopian season)
Step 1 Boil 2 cups of lentils in hot water for about 20 mins.
Step 2 Sauté your onions, potatoes, carrots, and garlic with about 2 Tbsp of oil in a skillet.
Step 3 Add sauté vegetables into the pot of lentils.
Step 4 Add your seasons (McKay’s Chicken season, Cumin Curry, Burberry, and Cayenne)
Step 5 Simmer for 25 to 30 minutes (may have to simmer longer if lentils are not tender).
Step 6 Add 1 can of Thai Coconut Milk to the pot and stir.
Enjoy this delicious soup over rice, bread or just by itself.
For more information and additional recipes created by Jeanette, you can find her on Facebook (jeanette’s menu for war) or email her at umsteadjeanette@yahoo.com
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