1 1/2 lbs. pre-soaked chana dahl
9 cups water or chicken stock
3 celery stalks, diced
1/2 large onion, chopped
1 Tbs. salt
1/4 tsp. pepper
1/4 tsp. cayenne pepper
2 tsp. onion powder
1/4 cup nutritional yeast
2 Tbs. Bragg Liquid Aminos
1 Tbs. curry powder
Cook on HIGH for 3-4 hours. In the last hour, add:
1 bag frozen cut-leaf spinach
Top with mozzarella cheese or Greek yogurt. Serve with buttered toast.
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