My favourite is moroccan with chickpeas and lots of spices, but now I wanted to try something else.
This one is pretty good, too (not unusual of Sarah at all).
Great for this cold and gloomy weather.
I changed only a little bit, adding more spices.
1 cup red lentils
1 large onion, chopped
5 cloves garlic
small piece of ginger root
2 tbsp ground cumin
1/2 tsp cayenne pepper
400g can of tomatoes
1l vegetable stock
salt
1 organic lemon
1. Rinse the lentils very well until the water runs clear, soak them for a couple of hours (2-8, I had 4 hours this time)
2. In a food processor, pulse the garlic and ginger together. Chop the onion.
3. Heat oil in a medium pot and sauté onion, garlic and ginger for 5 minutes until soft. Add a pinch of salt and spices, stir for another minute, until fragrant.
4. Add tomatoes, 3 slices of lemon and rinsed lentils, then add stock. Stir well.
5. Cover and bring to a boil. Reduce heat to simmer for about 30 minutes, or until the lentils are soft. Pull from the heat, squeeze in the rest of the lemon juice.
6. Serve hot. (add some cilantro, green onions or parsley on top if you have it)
1. Rinse the lentils very well until the water runs clear, soak them for a couple of hours (2-8, I had 4 hours this time)
2. In a food processor, pulse the garlic and ginger together. Chop the onion.
3. Heat oil in a medium pot and sauté onion, garlic and ginger for 5 minutes until soft. Add a pinch of salt and spices, stir for another minute, until fragrant.
4. Add tomatoes, 3 slices of lemon and rinsed lentils, then add stock. Stir well.
5. Cover and bring to a boil. Reduce heat to simmer for about 30 minutes, or until the lentils are soft. Pull from the heat, squeeze in the rest of the lemon juice.
6. Serve hot. (add some cilantro, green onions or parsley on top if you have it)
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