| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Kerr |
1 |
servings |
INGREDIENTS
| 1 |
ts |
Extra-light olive oil; with a dash of |
|
|
; sesame oil |
| 1/4 |
ts |
Toasted sesame oil |
| 1/2 |
|
Yellow onion; peeled and finely |
|
|
; chopped |
| 1 |
|
2.5 cm cube fresh ginger root; peeled and finely |
|
|
; chopped |
| 1 |
|
Clove garlic; peeled, smashed and |
|
|
; minced |
| 227 |
g |
Dried red lentils |
| 4 |
|
Fresh sage leaves; finely sliced |
| 1 |
ts |
Fresh thyme leaves |
| 472 |
ml |
Water |
INSTRUCTIONS
Pour the oils into a hot pressure cooker, add the onion, ginger and garlic
and fry for 30 seconds. Add the lentils, herbs and water, stirring to make
sure nothing is sticking to the bottom of the pan and every lentil is
scraped from the sides. Fasten the lid and bring to the boil. When the
cooker starts to hiss, turn the heat down and let the lentils simmer for 15
minutes. Remove from the heat, release the steam and unfasten the lid.
Spoon the lentils into a bowl, cover and keep on hand in the refrigerator,
adding about 30ml to bowls of stew or soup or whenever you feel you need a
"golden spoonful of comfort".
Converted by MC_Buster.
NOTES : Makes 16
Converted by MM_Buster v2.0l.
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