Yellow lentils are a time-saving beans that go a long way and become nice and creamy. Tamarind paste adds a sweet and sour kick your tongue with thank you for. Adding brown rice makes this a gluten-free meal.

• 3 cups dry yellow lentils
• 9 cups of water
• 2 medium size carrots diced or cut into chunks
• 1/2 cup tamarind paste
• 3 Tbsps agave or other natural sweetener
• 2 tsps sea salt
• 2 cups cooked brown rice

1. Rinse the lentils well
2. Add the carrots, 9 cups of water, bring to a boil and then lower to simmer with the lid on for about 30 minutes or until soft
3. Combine the sauce ingredients in a lidded jar and shake
4. Stir the sauce in the lentils
5. Stir the cooked rice into the lentils
6. Garnish with green onions
7. Take it up a notch: sprinkle on thinly sliced raw spinach, serve with cooked potatoes, chapati, vegan yogurt, and chutney

Freeze some leftovers in smaller portions for later. This makes a lot of lentils!