Chickpea and Red Lentil Masala - alive magazine

Ingredients

• 1 Tbsp (15 mL) coconut oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 Tbsp (15 mL) curry powder (mild or hot)
• 2 tsp (10 mL) garam masala
• 1/2 tsp (2 mL) salt
• 1 - 14 oz (400 mL) can coconut milk
• 1 - 15 oz (425 g) can diced tomatoes
• 1 cup (250 mL) water
• 1 - 15 oz (425 g) can chickpeas (about 2 cups cooked), drained and rinsed
• 1/2 cup (125 mL) dried red lentils
• 1 Tbsp (15 mL) lemon juice or lime juice
• 1 cup (250 mL) chopped fresh cilantro