| 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
A Message from our Provider:
“It will work out perfectly – if you let Jesus take control”