Yield: 4 Servings
|1 \N||Tomato; peeled and diced|
|1 small||Onion; diced|
|1 teaspoon||Each: cumin; coriander, turmeric; ginger, and cardamom (all powders; not whole seeds)|
|½ teaspoon||Hot cayenne; more or less, depending on how hot you like it|
Someone asked for lentil recipes? This is, I think, a South African recipe, vegetarian and very spicy: Boil enough water to cover 2 cups of lentils. Cook lentils till soft, drain and mash w/ a fork. Peel and dice 1 tomato, fry in a bit of oil w/ 1 small diced onion. Add to the frying onion/tomato 1 teaspoon each of: cumin, coriander, turmeric, ginger, and cardamom (all powders, btw, not whole seeds) and up to ½ teaspoon hot cayenne, depending on how hot you like it. Stir and fry for a minute before adding the lentils. Mix together well while cooking for another 3-5 minutes.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .