I often have trouble getting enough flavor when cooking with lentils. But, this was definitely a success! Enjoy!
3
votes
Source
Preparation Time45 mins
Serves3-4 servings
| Amount | Ingredient | Preparation |
|---|---|---|
| 2 tablespoons | Oil | peanut or vegetable/canola |
| 3 small cloves | garlic | chopped, not finely |
| to taste | salt | optional |
| 2 cubes | vegetable bouillon cube | |
| to garnish | mint | optional |
| 1 teaspoon | ground ginger | |
| 2 teaspoons | ground tumeric | |
| 1 teaspoon | ground cumin | |
| 1/2 a tablespoon | honey | |
| 1/2 of one lime | lime juice | |
| 1 | carrot | diced to bite sized pieces |
| 1 little | yellow onion | diced |
| 2 medium sized | tomatoes | diced |
| 250 g or 1 1/2 cups | brown lentils | dry |
| 1 teaspoon or to taste | cayenne pepper | dried |
1. Rinse the lentils. Add lentils to a shallow pot and cover them with water. Add the bouillon cubes and make sure they dissolve in the water. Cover and simmer for 15 minutes. Add additional water as you need it.
2. Prepare and add the tomatoes, onion, carrot, and turmeric. Cover and simmer for 15 minutes.
3. In a sauce pan, add the oil, garlic, ginger, and cayenne pepper. Simmer for 5 minutes. (Make sure you don't burn the garlic or it will taste bitter.)
4. Add the sauce, honey, and lime juice to the lentils. Add extra salt if needed. Let simmer and mash the lentils until your happy with the consistency. Garnish with fresh mint and serve.
(Note: If your not happy with the flavor, try adding more lime or turmeric)
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