Samantha got this from one of her co-workers and it's so flavorful and delicious.
Ingredients
4 Tbsp. olive oil (divided)
1 Lg onion, chopped fine
3/4 tsp. ground coriander
1/2 tsp. ground cumin
1/4 tsp. ground ginger
1/8 tsp. ground cinnamon
salt & pepper
1 Tbsp. tomato paste
2-3 garlic cloves
4 C. chicken/vegetable broth
2 C. water
10 1/2 oz red lentils
2 tsp. lemon juice
1 1/2 tsp. dried mint, crumbled (optional)
1 tsp. paprika
1/4 c. cilantro (optional)
Directions
Heat 2 Tbsp olive oil in medium pot. Add onion and 1 tsp. salt and cook, stirring until softened (5ish minutes). Stir in first four spices (coriander/cumin/ginger/cinnamon), 1/4 pepper and cook until fragrant (2 min). Stir in tomato paste and garlic, cook 30-45 seconds. Stir in broth, water & lentil and bring to a vigorous simmer. Cook about 15 min. until lentils and bring to a vigorous simmer. Cook about 15 min. until lentils softer and loose shape. With a whisk or immersion blender, break down lentils to desired consistency, adjust with extra broth. Stir in lemon juice and season with salt. Heat remaining oil in a skillet or microwave, stir in paprika and mint. To serve, drizzle oil and top with cilantro.
Notes Add some cayenne pepper for a touch of heat. More garlic won't hurt. Cilantro is not necessary, but nice if you like it.
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