Wednesday, June 27, 2012

Spiced Lentils

Spiced Lentils

1 1/2 cups lentils (dry)
keep well covered with water
1 heaping teaspoon cumin
1 heaping teaspoon turmeric
1/2 teaspoon cardamom
1/2 teaspoon coriander
2 shakes cinnamon (optional)
2 shakes cloves (optional)
6 cloves garlic, minced
1 heaping teaspoon thyme
1/2 - t teaspoon rosemary
sea salt
Cook the lentils, keeping them well covered with water. Stir occasionally to keep from sticking. Lentils usually need 75 minutes to cook, so 20-30 minutes before they are ready I add in the spices and allow them to simmer their flavors throughout the lentils. Most of the above spices can be deleted for great lentils, so if some spices aren't in the kitchen, no worries. Lentils taste great just about any way you cook them. My favorite spice combination is actually so simple - cumin, turmeric, thyme, rosemary, garlic and sea salt.

Optional: 5 minutes before removing from heat, add in a handful or two of fresh peas and diced carrots for color. The 5 minutes give vegies time to soften a bit but they are delicious slightly crunchy ... and very colorful!

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