Medieval Spiced Lentils
From deliathecrone 16 years agoIngredients
- 1 cup lentils shopping list
- 1 small onion, peeled shopping list
- 4 whole cloves shopping list
- 2 bay leaves shopping list
- 1 strip lemon rind, 2-inches long shopping list
- 1 tablespoon olive oil shopping list
- 3/4 cup red onion, chopped shopping list
- 1 cup tomato, seeded and chopped (this is not part of the original recipe, but I liked it in there, so included it here. Completely Optional.) shopping list
- 3/4 teaspoon ginger, ground shopping list
- 3/4 teaspoon cumin shopping list
- 1/2 teaspoon turmeric shopping list
- 1/2 teaspoon paprika shopping list
- 1/8 teaspoon ground red pepper (cayenne) shopping list
- 3 cloves garlic, minced shopping list
- 1/4 cup cilantro, chopped (Also Optional) shopping list
- 3 tablespoons parsley, chopped shopping list
- 1 1/2 tablespoons lemon juice, fresh shopping list
- 1/2 teaspoon salt shopping list
- 1/8 teaspoon black pepper shopping list
- 8 lemon wedges shopping list
How to make it
- Place lentils in a large saucepan and cover with water to 2-inches above the lentils.
- Stud the whole onion with the cloves and add to the pot, with bay leaves and lemon rind. Bring to a boil.
- Cover, reduce the heat, and simmer 20 minutes, or until the lentils are just tender.
- Drain well. Discard the studded onion, bay leaves and rind.
- Heat oil in a large nonstick skillet over medium heat. Add chopped red onion, cook 5 minutes or until tender, stirring constantly.
- Stir in tomato, if you are using it, along with ginger, cumin, turmeric, paprika, cayenne and garlic. Cook 2 minutes.
- Stir in the lentils, cilantro (if you are using it), and parsley; cook 2 minutes.
- Stir in lemon juice, salt and pepper.
- Serve warm with lemon wedges.
- Nutritive Values:
- Per serving - 140 Calories; 3 grams Fat (16.9% calories from fat); 8.4 grams Protein; 24.7 grams Carbohydrate; 0 Cholesterol; 153 milligrams Sodium.
- Exchanges: 1 grain (starchy); 1/2 lean meat; 1 vegetable; 1/2 fat.
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