FIREBALL LENTIL CHOWDER
Nutrient rich beta carotene sweet potatoes, protein hearty black lentils, lycopene packed tomatoes and red peppers, rejuvenating holy basil with a kick of cinnamon and cayenne, bring such a richness to this incredibly simple dish that's ready start to finish in 30 minutes. If tulsi helps keeps our heart happy, and balance stress, this chowder is sure to be in your monthly meal planning. You may want to double up on this!
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Ingredients:
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Olive Oil, 2 Tbsp.
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Yellow Onion, diced, 1 cup
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Red Bell Peppers, diced, 1/2 cup
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Green Bell Peppers, diced, 1/2 cup
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Sweet Potatoes, peeled and diced, 2 cups
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Sparkle Salt, 1/2 tsp.
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Tomato Sauce, 2 cups
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Black Lentils, 1/2 cup
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Water, 2 cups
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Fireball Basil, 3 Tbsp.
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Garnishes: rice, cilantro, or herbs of choice, sour cream or yogurt, shredded cheese, green onions, tortilla chips
Preparation Method:
Heat large size sauce pot over medium high heat.
Add in olive oil, onions and bell peppers,
Saute 1-2 minutes.
Add in sweet potatoes and season with sparkle salt.
Add in lentils, tomato sauce and water and bring to a simmer.
Whisk in 3 Tbsp. of Māla Girl fireball basil.
Cover and reduce heat to low.
Continue cooking for 15 minutes or until sweet potatoes have softened and lentils have cooked.
Remove lid and continue cooking if you like to have it thickened.
Pour into bowls and add any choice of garnishes.
YUM!
As always, changing the flavor of Māla Girl, completely changes this dish.
This is yet another recipe, where all flavors would work well here.
Which other flavor would you try?