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Easy Lentils with a Kick

by Phil
(Phoenix, AZ)

3 cups of water
1 cup of lentils (green or brown)
3 tablespoons of coconut oil (yes, "3" tablespoons)
2 teaspoons of braggs liquid amino
2 cloves of garlic (chopped)
1 ounce of dry white cooking wine (non-alcoholic wine works great too!)
1/2 teaspoon of mineral salt
1/2 teaspoon of pepper
1/4 teaspoon of cayenne (or 1/2 tsp for more heat)
1 bay leaf

Bring 3 cups of water to a boil
Stir in garlic, braggs amino, coconut oil, bay leaf and lentils then cover with lid
Turn heat down to low simmer and cook between 20-30 minutes depending on burner (if lentils are not fully cooked, continue to cook and add more water if needed) watch them every 2-3 minutes
Remove lentils from heat and stir in salt, pepper, cayenne, and wine
Serve immediately or let cool and store in refrigerator for 3-5 days
*I leave the bay leaf in but you can remove if you choose

Enjoy! Leave me a comment if you like! Or, post your own lentil recipe!


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