Trader Joe's Tikka Masala Lentils Recipe

Ingredients

• Riced Cauliflower, frozen

  Green Giant

  24 oz or 680g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Lentils

  Sprouted, raw

  16 oz or 454g

• Tomato sauce

  Canned, with mushrooms

  15 oz or 425g

• Cilantro

  Raw - Whole Foods Market

  100g

• Salt

  Table

  1 dash or 0.4g

Directions

1. For the soup: Preheat over to 350 degrees F. Heat some oil in a pot over medium-high heat. Add the onion, garlic, and celery and sauté for 3 minutes. Add the garam masala and cook for a further minute. Add the stock, diced tomatoes, and lentils to the dish and bring to the boil. Reduce heat to a simmer and add the cilnatro. Leave for 20 minutes.
2. For the bread: Slice the turkish rolls in half and place them in the oven for 5-7 minutes.
3. To serve: Divide the minestrone between bowls and offer a generous squeeze of lemon. Season with salt and pepper. Dunk your freshly baked bread into the soup and enjoy.
4. Heat 1 tablespoon olive oil in large skillet over medium-high heat.
5. Add cauliflower rice, and cook as directed, about 3-4 minutes, or until all liquid has evaporated. Season with a sprinkle of sea salt.
6. Meanwhile, heat remaining 1 tablespoon of olive oil in a large skillet. Add lentils to pan, breaking up with hands. Pour in Trader Joe's Masala Simmer Sauce.
7. Add 1 cup water to jar, shake (to get all sauce out) and pour into pan with lentils. Stir to combine, bring to a boil, lower heat, and simmer for 4-5 minutes, until mixture has thickened.
8. Serve masala lentils over cauliflower rice. Top with cilantro and salt to taste.
9. Recipe by: Emily Dingmann of myeverydaytable.com (source: https://myeverydaytable.com/trader-joes-tikka-masala-lentils-recipe/)

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