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2 tsp10 mlolive oil
3cloves garlic, mince
2 tsp10 mlground cumin
1/4 tsp1 mlcayenne pepper
2 tbsp30 mlall-purpose flour
7 cups1.75 Lchicken or vegetable broth
1-1/2 cups375 mldry red lentils, rinsed
2 tbsp30 mltomato paste
1 can354 mLCarnation® Fat Free Evaporated Skim Milk
Salt and black pepper
Chopped fresh cilantro (optional)
1 : Heat oil in large saucepan over medium-high heat. Cook onions and garlic about 2 minutes or until softened.
2 : Stir in cumin and cayenne; cook, stirring, for 1 minute. Stir in flour until combined. Stir in broth, lentils and tomato paste.
3 : Cover and bring to boil, stirring occasionally. Reduce heat; simmer 25 to 30 minutes or until lentils are tender.
4 : Gradually stir in evaporated milk, salt and pepper. Gently heat over medium-low until just heated through, taking care not to boil.
5 : Garnish with cilantro, if desired.
To increase the heat level of this dish, add more cayenne pepper.
Lentils are full of protein and fibre and also low in fat. They are ideal for a balanced diet and highly recommended by dietitians.
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