Yield: 2 servings
Measure | Ingredient |
---|---|
1 tablespoon | Butter or oil. |
1 small | Onion, chopped. |
1 \N | Garlic clove, crushed. |
4 \N | Cardamon pods, bruised. |
1 small | Cinnamon stick, 2.5cm |
1 teaspoon | Cumin, ground. |
1 cup | Lentils, brown. |
1½ cup | Boiling water, or vegetable water, or stock.] |
\N \N | Salt |
\N \N | Black pepper, freshly ground |
Heat the butter or oil and cook the onion and garlic gently until soft. Add spices and stir 2 minutes, then add lentils [and water/stock, if using uncooked lentils] For uncooked, bring to the boil and simmer 25-30 minutes or until lentils are soft.
Remove cardamon and cinnamon and cook uncovered until liquid has evaporated. Mash lentils, adjust seasoning. cool and store in a covered container. Will keep about 10 days in the refrigerator.
Makes about 2 cups.
from KEVIN JCJD SYMONS
Posted to MM-Recipes Digest V4 #3 by "Rfm" <Robert-Miles@...> on Jan 11, 99