INGREDIENTS
- 1 Tbsp olive oil
- 2 cloves garlic
- 1 medium onion
- 3 medium carrots (1/2 lb.)
- 1 cup uncooked brown lentils
- 2 Tbsp curry powder hot or mild
- 3 red fresh red chillies or 1 teaspoon dried red chillies
- 15 oz can tomato sauce*
- Salt to taste
- 1/2 bunch fresh cilantro (optional)
- 4 scoops collagen peptides
INSTRUCTIONS
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Spread the lentils out on a baking sheet to make them easier to see. Pick out any stones or debris. Bring 3 cups of water to a boil in a sauce pot, then add the lentils. Allow the pot to come back up to a boil, then turn the heat to low, place a lid on top, and simmer for 20 minutes, or until the lentils are tender. Drain the cooked lentils in a colander.
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Meanwhile, mince the garlic and finely dice the onion and carrots. Sauté the onion, garlic, and carrots in a large skillet with olive oil over medium heat until the onions are transparent (about 5 minutes). Add the curry powder and chillies and sauté for one minute more.
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Add the cooked and drained lentils to the skillet, along with the tomato sauce. Stir and heat through (about 5 minutes). Turn the heat off, taste the lentils, and add salt if needed (I added about 1/2 tsp).
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Mix in the collagen peptides and top with fresh cilantro and serve over a bed of rice.