Lentil Tomato Curry
- 1½ Tbsp olive oil
- ½ cup onion, diced
- 3 garlic cloves, minced
- 1½ cups no-salt chicken broth OR vegetable broth
- 1 can (15 oz) no-salt-added diced tomatoes
- 1 cups lentil, rinsed
- ½ tsp turmeric
- ½ tsp ground cumin
- ¼ teaspoon black pepper
- ¼ cup chopped fresh basil OR 2 Tbsp dried basil.
- ¼ tsp Mrs Dash Original Blend
- Heat a large heavy pot to medium. Add oil.
- Saute onion until it is tender. Add garlic and sauté 30 seconds.
- Add broth, tomatoes, lentils, tumeric, cumin, pepper, and Mrs Dash Original Blend. Bring to a boil, then reduce heat to low and simmer uncovered, stirring occasionally, 30-40 minutes or until lentils are tender.
- Stir in the basil and serve.
Serving size: ½ cup Sodium: 14.2 mg
Recipe by The Low Sodium Spot at https://waltonspot.com/lowsodium/recipes/vegetable-recipes/lentil-tomato-curry/
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