Middle eastern spicy lentils
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 1 | large | Onion; peeled & fine chopped |
| 2 | Garlic cloves peeled and minced | |
| 2 | tablespoons | Grated fresh ginger |
| 2 | teaspoons | Ground coriander |
| Cooked rice | ||
| 1 | teaspoon | Ground cumin |
| 1 | teaspoon | Ground cardamom |
| ½ | teaspoon | Ground hot red pepper (cayenne) |
| 1 | cup | Lentils |
Directions
SERVE OVER
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 Fritschner's 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