Living With Sjögren’s

Ingredients:

• 1 teaspoon coconut oil or olive oil
• 1 cup onion, finely chopped
• 1 tablespoon garlic, minced
• 1 tablespoon ginger, grated
• ¼ cup water
• 1 ½ teaspoons sweet paprika
• ½ teaspoon cumin
• ½ teaspoon salt
• ½ teaspoon red pepper flakes
• 1 cup red lentils, dry and rinsed
• 2 ½ cups low sodium vegetable broth
• ¾ cup light coconut milk, canned
• ½ cup cilantro, chopped
• 1 ½ tablespoons lime juice

Instructions:

1. Heat oil in a large pot over medium heat. Add onion, garlic and ginger and cook until the onion softens. Add water and cook until it evaporates, about 5 minutes. Stir in paprika, cumin, salt and red pepper flakes and cook for another minute until fragrant.
2. Stir in lentils.
3. Add vegetable broth and coconut milk and mix well to combine all the ingredients.
4. Bring to a gentle boil, then reduce heat to medium-low. Let simmer for 25-30 minutes or until tender.
5. Remove from heat and stir in cilantro and lime juice. Season with additional salt and black pepper to taste.

Extra Tips:

• One serving is approximately 1 cup of lentils.
• Serve with extra cilantro or lime wedges.
• Serve with basmati rice, quinoa, naan or pita bread.
• Reduce the amount of paprika and red pepper flakes for a milder taste.
• Substitute1 teaspoon ground ginger for grated ginger and stir in with the other spices.
• If the lentils are too thick, add additional vegetable broth until you reach the desired consistency.

*recipe courtesy of Cristina Montoya, www.arthritisdietitian.com