When researching recipes for the Mediterranean feature, I was intrigued by this recipe. It sounded unique & delicious. I really like lentils; and this recipe was an excellent choice for me; it is based on 3 different recipes – I used what I had since I didn’t have all the ingredients for any of the recipes & I LOVED how it turned out. I hope you enjoy it.
1/2 of a large white or yellow onion, finely diced
1 elephant garlic clove (see below) or 3-4 regular cloves, minced
1 teaspoon cumin
1 teaspoon coriander
1/4 teaspoon cinnamon
1/2 teaspoon ancho chili powder
1/4 teaspoon fresh ground pepper
1 1/2 cups dry lentils
2-3 tablespoons beef bouillon (use vegetable for a vegetarian/vegan option)
water – about 5-6 cups
1 tablespoon lemon juice
Add oil to a skillet & heat over medium heat; once hot, add onion & cook 5-7 minutes or until translucent. Add garlic & cook another 1-2 minutes. Scrape onions & garlic to sides of pan & add seasonings; cook until fragrant & stir into onion/garlic mixture, about 3 minutes. Add bouillon to water (4 cups) & heat over medium heat. Pour onion mixture into water & add lentils; stir to break up any clumps in the lentils (I’ve noticed the red lentils clump when poured into water). Simmer over medium heat until lentils are soft – about 30 minutes. Check occasionally & add additional water (1 cup at a time), if needed. Taste & adjust seasonings as needed. Add lemon juice & heat through. Serve & enjoy!
Note: I didn’t use any salt in this recipe due to the bouillon.
Have you ever tried Lentils? Do you like them, comment & let me know.