Lentils, red beans, and spices in a creamy tomato Sauce
Ingredients:
2 lbs lentils (5 cups dry lentils)
4 cans diced tomatoes (15 oz each can)
2 large onions, diced
8 garlic cloves, chopped - or 1 tbsp garlic powder
6 Tbsp cumin powder
2 Tbsp chili powder
2 tsp ginger
1 ½ Tbsp pink salt, more to taste
2 cans light red kidney beans (15oz each can)
1 cup butter
2 cups heavy cream - or 2 cans evaporated milk 14 oz
1 Tbsp lemon pepper seasoning
Rinse lentils. Simmer lentils, tomatoes, onions, and garlic in water or chicken broth for 2 hours.
Use an immersion blender to make it smooth.
Add spices, red beans, butter, and heavy cream. Simmer on low for 30 min.
Serve as a soup or over hot brown rice with lots of fresh toppings.
Toppings:
Cilantro, chopped
Sour cream
Finely diced green onion
Finely diced white onion
Juice from lemon wedges
