Ingredients
-
4
-
1/2
-
4
-
1
-
1
-
3
-
1
-
1/4
-
-
-
-
-
-
-
Directions
Green Lentils With Garlic & Onion (Madhur Jaffrey),This is a super-easy, flavourful, and delicious recipe that can be served warm, cold, or room temperature. It’s from Madhur Jaffrey’s “Indian Cooking”. Recipe can be doubled or tripled. I like using French green lentils. You can also use chicken or vegetable broth instead of the water.,Amazing flavor! I’ve made this several times already. I had to triple or more the amount of cumin, if I hadn’t it would’ve been pretty flavorless… That being said used cumin powder and not cumin seeds. I also used chicken stock instead of water.,This recipe is so easy and so good. I’ve made it three times in the last four weeks. I signed up specifically so I could leave a five-star review for this recipe! Also, I made some cashew cream and added it on top. It’s delicious. I’ve tweaked it a bit and subbed out half of the onion with carrot and added a can of diced tomatoes instead of some of the water. But it’s absolutely delicious as is, too.
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Heat Oil in a Heavy Pot Over a Medium Flame. When Hot, Put in the Cumin Seeds. a Few Seconds Later, Put in the Garlic. Stir and Fry Until the Garlic Pieces Turn a Medium Brown Colour. Now Put in the Onion. Stir and Fry Until the Onion Pieces Begin to Turn Brown at the Edges. Put in the Lentils and the Water. Bring to the Boil. Cover, Turn Heat to Low and Simmer For About an Hour or Until Lentils Are Tender. (nearly All of the Liquid Should Have Been Absorbed, but Watch That It Doesn't Turn Completely Solid.) |
|
2
Done
|
Add the Salt and the Cayenne. Stir to Mix and Simmer Gently For Another 5 Minutes. |
