INGREDIENTS
2 cups
cooked lentils
2 cups
tomato sauce
1/2 large
onion
1 large
potato
1/2 cup
unsweetened coconut milk
3 TBSPs
butter
3 cloves
garlic
1/2 tsp
kosher salt
1/2 tsp
oregano
1/2 tsp
cumin
6 servings
black pepper
6 servings
red pepper flakes
6 servings
quinoa
6 servings
parsley
1 tbsp
cream
6 servings
chili paste
6 servings
curry paste
6 servings
kidney beans