Sunday, January 29, 2012

Spicy Indian lentil dish

I'm still working on being temporarily vegetarian. It's funny how much my diet changed since I moved to the US. in Hungary we didn't eat meat frequently, but here it has become an everyday thing. Well, for the last two weeks I've managed to avoid it entirely. This lentil stew coupled with the seed rolls was great help.

2.5 cup red lentils
4.5 cup water
2 onions
4 cloves garlic
2 tbsp sesame oil
2 tbsp fresh ginger puree
2 tsp cumin
2 tsp coriander
2 tsp turmeric
0.5 tsp cardamom
0.5 tsp cinnamon
1 tsp cayenne
1 can tomato paste
2.5 tsp salt
1 Bouillon cube

Heat the sesame oil and add the finely-chopped onions. Saute until translucent. Add the garlic and ginger and cook for another 30-45 seconds.

Add the spices and heat, mixing for 20 seconds.

Add the washed lentils, the water, spices, salt and Bouillon. Simmer until lentils are soft (about 20 minutes).

Add the tomato paste and cook for another 5 minutes. Serve with yogurt and bread.

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