Makes:
4 servings
Utensil:
Saladmaster Food Processor
3 Qt./2.8 L Sauce Pan with Cover
10" Chef's Gourmet Skillet
Contributed By:
Marni Wasserman
Certified Chef and Culinary Nutritionist, Marni uses passion and experience to educate individuals on how to adopt a realistic plant-based diet that is both simple and delicious.
Ingredients
Recipe Description:
Lentils are loaded with protein, fiber and other vital nutrients that make it an excellent complement to any meal. This can be served as a soup or topped onto brown basmati rice for a balanced and nourishing meal.
1
cup
brown, green or red lentils
(200
g)
3
cups
water
(700
mL)
1⁄4
teaspoon
turmeric
(0.5
g)
1⁄4
teaspoon
cinnamon
(0.5
g)
3⁄4
teaspoon
ground cumin
(1
g)
3⁄4
teaspoon
ground coriander
(1
g)
1⁄4
teaspoon
garam masala
(0.5
g)
1⁄4
teaspoon
cayenne pepper (optional)
(0.5
g)
1⁄2
teaspoon
salt, or to taste
(3
g)
1⁄3
cup
onions, shredded, use Cone #1
(55
g)
1
teaspoon
fresh ginger
(2
g)
1
teaspoon
honey
(7
g)
2
tablespoons
lime juice
(30
mL)
1⁄4
cup
chopped cilantro or parsley, for garnish
(15
g)
Directions:
- Place lentils and water in sauce pan and cook over medium heat. When Vapo-Valve™ clicks, reduce heat to low and add turmeric, cinnamon, cumin, coriander, garam masala, cayenne and salt. Stir to combine and cover. Cook for approximately 45 minutes or until done.
- Meanwhile, preheat skillet over medium heat. When several drops of water sprinkled on skillet skitter and dissipate, add onions and ginger. Cook until onions are tender.
- When lentils are done cooking, add honey and lemon juice, mixing well to dissolve honey. Add sautéed onion mixture. Adjust for seasoning.
- Sprinkle with cilantro or parsley and serve.
Directions
Reviews