If you are gluten-free, you know recipes can be lacking! No matter what they say, gluten-free flour doesn’t usually taste the same. They have come a very long way since I started the diet! Especially in the baked goods department, those I think taste most like regular gluten-filled foods. Without gluten, things are not as fluffy or as tasty. Ever opened up a bag of gluten-free snacks and felt like you were eating cardboard? I have!
If you’re dairy-free as well, there are more restrictions. I thought, why not use my diet restrictions to help others? I know I cannot be the only person on this Earth who has experienced needing both restrictions.
Red Lentils- ½ a small bag
Coconut Milk Unsweetened – Two 13.5 oz cans
Canned Tomatoes- 15 oz can
Spaghetti Sauce (optional) 15 oz can or half a jar
Plant-based beef or regular ground beef- 1 lb
Garlic- 1 tbsp
Put the red lentils into a pot. Combine the unsweetened coconut milk and the canned tomatoes. Add the spaghetti sauce if you want it more robust. It is optional. Set it on medium heat. You can add plant-based beef now if it is frozen but fully cooked.
If it is regular beef or uncooked plant-based beef. Cook that until done. Combine with the lentils.
Cook until lentils are tender. Twenty minutes. Make sure to stir it to avoid it sticking to the bottom. If it is cooking too fast, you can turn it down to lower heat. If they are not tender, they are not done.
This was written by our contributing writer, Christy Granger.
Image Source: Pexels, Engin Akyurt
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