| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
|
Leftovers, Beans, Spreads, $1/head, Kevin |
2 |
servings |
INGREDIENTS
| 1 |
tb |
Butter or oil. |
| 1 |
sm |
Onion, chopped. |
| 1 |
|
Garlic clove, crushed. |
| 4 |
|
Cardamon pods, bruised. |
| 1 |
sm |
Cinnamon stick, 2.5cm |
| 1 |
ts |
Cumin, ground. |
| 1 |
c |
Lentils, brown. |
| 1 1/2 |
c |
Boiling water, or vegetable water, or stock.] |
|
|
Salt |
|
|
Black pepper, freshly ground |
INSTRUCTIONS
Heat the butter or oil and cook the onion and garlic gently until soft. Add
spices and stir 2 minutes, then add lentils [and water/stock, if using
uncooked lentils] For uncooked, bring to the boil and simmer 25-30 minutes
or until lentils are soft.
Remove cardamon and cinnamon and cook uncovered until liquid has
evaporated. Mash lentils, adjust seasoning. cool and store in a covered
container. Will keep about 10 days in the refrigerator.
Makes about 2 cups.
from KEVIN JCJD SYMONS
Posted to MM-Recipes Digest V4 #3 by "Rfm" <Robert-Miles@usa.net> on Jan
11, 99
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