I haven't posted any recipes since I started using Pepperplate, the most amazing recipe organizer app. I made these indian-spiced lentils last night, though, and they were just too delicious not too share.
Adapted from Six Spices by Neeta Saluja
1 cup red lentils, washed
4 cups water
1/2 t turmeric powder
1 t salt
2 T olive oil
1/2 t cumin seeds
1 green chili, halved lengthwise, seeded and sliced (I use Anaheims)
1 small onion, chopped
1/2 t cayenne pepper
1 medium tomato, chopped
2 T fresh lemon juice
1/4 cup fresh cilantro
Note: you can substitute one can of diced tomatoes with green chiles for the fresh tomato and green chili.
1. Place lentils in a medium-size saucepan with the water, turmeric powder, and salt. Bring to a boil on a high heat. Reduce heat as froth starts to build up. Remove froth from the surface as it builds up. When froth subsides, turn down heat to low. Partially cover and cook until they are soft and turn into a soup-like consistency, about 15-20 minutes.
2. In a small frying pan, heat olive oil on medium heat. When hot, add cumin seeds, soon followed by the chilies and onions (if using canned tomatoes and chiles, add this after the cayenne has sauteed with the onions for 30 seconds). Cook until onions become soft. Add cayenne and tomatoes. Cook for another 3-4 minutes or until tomatoes are soft. Add to lentils and simmer for another 10 minutes.
3. Add lemon juice and garnish with cilantro. Serve hot over brown rice or quinoa.
Adapted from Six Spices by Neeta Saluja
1 cup red lentils, washed
4 cups water
1/2 t turmeric powder
1 t salt
2 T olive oil
1/2 t cumin seeds
1 green chili, halved lengthwise, seeded and sliced (I use Anaheims)
1 small onion, chopped
1/2 t cayenne pepper
1 medium tomato, chopped
2 T fresh lemon juice
1/4 cup fresh cilantro
Note: you can substitute one can of diced tomatoes with green chiles for the fresh tomato and green chili.
1. Place lentils in a medium-size saucepan with the water, turmeric powder, and salt. Bring to a boil on a high heat. Reduce heat as froth starts to build up. Remove froth from the surface as it builds up. When froth subsides, turn down heat to low. Partially cover and cook until they are soft and turn into a soup-like consistency, about 15-20 minutes.
2. In a small frying pan, heat olive oil on medium heat. When hot, add cumin seeds, soon followed by the chilies and onions (if using canned tomatoes and chiles, add this after the cayenne has sauteed with the onions for 30 seconds). Cook until onions become soft. Add cayenne and tomatoes. Cook for another 3-4 minutes or until tomatoes are soft. Add to lentils and simmer for another 10 minutes.
3. Add lemon juice and garnish with cilantro. Serve hot over brown rice or quinoa.
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