Middle eastern spicy lentils

4 servings

Ingredients

Quantity Ingredient
2 tablespoons Olive oil
1 large Onion; peeled & fine chopped
2 Garlic cloves peeled and minced
2 tablespoons Grated fresh ginger
2 teaspoons Ground coriander
Cooked rice
1 teaspoon Ground cumin
1 teaspoon Ground cardamom
½ teaspoon Ground hot red pepper (cayenne)
1 cup Lentils

Directions

SERVE OVER

Put olive oil in the bottom of a large pot and add onion, garlic, ginger and other spices as you prepare them. Rinse lentils and add them to the pot. Add 2 cups of water, bring to a boil and reduce heat. Cover and simmer 30 minutes, or until lentils are tender.

Serve over rice with baked squash. When serving this dish with a side of baked winter squash, begin baking the squash first: Cut it in half, clean out the seeds and place cut side down on a baking sheet for 30 minutes. Turn cut side up and cook until tender, up to 30 minutes more. Meanwhile, prepare the lentils.

From Food Editor Sarah Fritschner's 09/21/94"Fast Lane" column in "The (Louisville, KY) Courier-Journal." Pg. C6. Posted by Cathy Harned. From: Cathy Harned Date: 09-26-94

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