1 clove garlic
2 TBSP oil
5 stalks celery
1 jalapeno pepper
28 oz can crushed tomatoes
3 cups water or broth
1 bag red lentils (approximately 2 cups)
2 TBSP Spice by Rachel Sweet MASALA MIX
1 TBSP Spice by Rachel Sweet CHAI SPICES
Peel and dice the onion, and set aside. Peel and mince the garlic and set aside with the onion. Rinse the celery and carrots and slice thinly. The thinner the slices, the better they will cook. Aim for 1/4 inch to 1/8 inch slices. Set aside with the other veggies. Dice the jalapeno and discard he seeds. Set aside.
Add the olive oil to a large pot and turn heat to medium. Add the veggies and cook for 5 minutes. Then add the can of tomatoes, broth, the tablespoon of CHAI SPICES and the 2 tablespoons of MASALA MIX and turn heat to high. Heat to almost boiling and cover the pot. Turn the heat to its lowest setting and simmer for 30 minute until lentils are soft.
Serve hot as a side to meat, grains, or a green salad.