Mar 22, 2009
This beautiful mixture of spices will leave a tantalizing taste in your mouth. If you do not have more than one type of lentil go ahead and use what you have.
1/2 cup red lentils, picked over for stones
1/2 cup brown lentils, picked over for stones
1 small onion, chopped
1 (2 inch) piece of ginger
2 garlic cloves,
1 green chili, cut lengthwise (do not remove seeds)
1-1/2 teaspoon sea salt
1/2 teaspoon ground turmeric
1 tomato, chopped
1/4 cup cilantro, chopped
1. In a large bowl add lentils, fill with water and rinse several times until water is not cloudy, drain. In a medium saucepan on medium heat add 3 cups water and lentils then bring to boil. Reduce heat to medium-low, cover pan and allow simmering 15 minutes.
2. While the lentils are cooking, add onion, ginger in garlic into food processor. Pulse until mixed. Heat
3. In a sauté pan on low-medium heat, add oil. Add chili’s, sauté for30 seconds. Add onion mix, sauté for 5 minutes. Add salt, turmeric, tomato and 2 cups water. Cook uncovered for 10 minutes. (If lentils are tender reduce heat to low and keep covered) Stir sauce into cooked lentils, add cilantro.
Yields: 4 servings