Pink lentils
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Pink lentils |
| 2 | tablespoons | Vegetable oil |
| 1 | large | Carrot |
| Peeled and finely diced | ||
| 1 | large | Yellow onion(s) |
| Peeled and finely diced | ||
| 2 | tablespoons | Ginger |
| Peeled and finely chopped | ||
| 1 | large | Garlic clove(s) |
| Peeled and minced | ||
| 1 | medium | Bay leaf |
| 1 | teaspoon | Garam masala |
| 5 | cups | Chicken stock |
| ½ | cup | Cilantro leaves, chopped |
| ¼ | teaspoon | Pepper |
| Salt to taste | ||
Directions
Place beans in colander, rinse and pick over them. Drain.
Heat the oil in a heavy stockpot. Add the carrot, onion, ginger, garlic, bay leaf, and garam masala, and saute over low heat for 5 min or until soft. Add the lentils and chicken stock to the pot and bring to a boil. Reduce the heat to a simmer, cover, and cook for 20-25 min or until the lentils are tender but still hold their shape. Remove the pot from the heat and keep warm. Just before serving, add the cilantro, salt and pepper to taste.
Grains, Rice, and Beans
by Kevin Graham
ISBN 1-885183-08-9
pg 58
Submitted By DIANE LAZARUS On 11-24-95
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