Eosinophilic Esophagitis Friendly Gluten Free Tomato Lentils
Total time45 min
Prep time10 min
Cook time35 min
4.6(5)
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Learn more →Ingredients
4 servings
- 1 cup green or brown lentils, rinsed
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 garlic cloves, minced
- 1 tsp ground cumin
- ½ tsp ground coriander
- ½ tsp smoked paprika
- ¼ tsp crushed red pepper flakes
- 1 can (14 oz) crushed tomatoes
- 2 cups low-sodium chicken broth
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
- 1 tbsp fresh lemon juice
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Heat the olive oil in a large saucepan over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
- 2
Add the garlic, cumin, coriander, smoked paprika, and red pepper flakes. Cook, stirring constantly, until fragrant, about 1 minute — watch closely so the garlic does not brown.
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