Middle Eastern Spicy Lentils Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
2 tbsp: Olive oil,
1 tsp: Ground cumin,
1 large: Onion, peeled & fine chopped
1 tsp: Ground cardamom,
2: Garlic cloves,
1/2 tsp: Ground hot red pepper,
-- peeled and minced,
--, cayenne
2 tbsp: Grated fresh ginger,
1 cup: Lentils,
2 tsp: Ground coriander,
SERVE OVER
Cooked rice,
Directions:
Put olive oil in the bottom of a large pot and add onion, garlic,
ginger and other spices as you prepare them. Rinse lentils and add
them to the pot. Add 2 cups of water, bring to a boil and reduce
heat. Cover and simmer 30 minutes, or until lentils are tender.
Serve over rice with baked squash. When serving this dish with a
side of baked winter squash, begin baking the squash first: Cut it
in half, clean out the seeds and place cut side down on a baking
sheet for 30 minutes. Turn cut side up and cook until tender, up to
30 minutes more. Meanwhile, prepare the lentils.
From Food Editor Sarah Fritschners 09/21/94 "Fast Lane" column in
"The (Louisville, KY) Courier-Journal." Pg. C6. Posted by Cathy
Harned. From: Cathy Harned Date: 09-26-94
Source from luhu.jp
ginger and other spices as you prepare them. Rinse lentils and add
them to the pot. Add 2 cups of water, bring to a boil and reduce
heat. Cover and simmer 30 minutes, or until lentils are tender.
Serve over rice with baked squash. When serving this dish with a
side of baked winter squash, begin baking the squash first: Cut it
in half, clean out the seeds and place cut side down on a baking
sheet for 30 minutes. Turn cut side up and cook until tender, up to
30 minutes more. Meanwhile, prepare the lentils.
From Food Editor Sarah Fritschners 09/21/94 "Fast Lane" column in
"The (Louisville, KY) Courier-Journal." Pg. C6. Posted by Cathy
Harned. From: Cathy Harned Date: 09-26-94
Source from luhu.jp