I obtained this recipe from the Moosewood cookbook that I obtained at the library. I do not claim any rights to this recipe. I simply wanted to include it in my blog for my own records so I can remember how to make it in the future. Here is a link to their website https://moosewoodcooks.com/
It turned out very delicious. It tastes complex and flavorful thanks to the 19 ingredients. It is worth it to me to learn how to make healthy food taste great, even if it means I have to add a dozen or so spices. Lentils do not normally taste good on their own, but they are a very healthy source of complete proteins and this recipe makes them very easy to eat!
I was able to get three meals out of this recipe so I might even double it in the future so that I can have it for four days and perhaps store two extra in the freezer for later.
Ingredients:
1 1/2 cup red lentils
5 cups water
1 teaspoon ground tumeric
2 bay leaves
4 garlic cloves coarsely chopped
2 slices peeled fresh ginger
2 1/2 teaspoon salt
3 table spoon olive oil
1 1/2 cups finely chopped onions
1/4 teaspoon red pepper flakes
1 1/2 cup diced carrots
1 cup diced potatoes
2 teaspoons (2/3 tablespoons) ground cumin
2 teaspoons ground coriander
1 cup water
1/2 cup diced red bell peppers
2 cups chopped tomatoes
2 tablespoons fresh lemon juice
1/3 cup chopped fresh cilantro
ground black pepper
Blue Oven Bakery Italian Hubcap
Recipe:
Place red lentils in a soup pot with water, turmeric, bay leaves, garlic, ginger and 1 teaspoon of salt and bring to boil, reduce the heat to simmer uncovered for about 20 minutes.
Meanwhile, warm the olive oil in a covered skillet or saucepan on medium-low heat.
Add the onions and red pepper flakes and cook, stirring often for about ten minutes.
Increase the heat, add the carrots, and cook for about 2 minutes
Stir in the potatoes, cumin, coriander and cook, stirring constantly for about 2 minutes.
Stir in the water and bell peppers and bring to a boil. Reduce the heat and simmer until the vegetables are soft, about 15 minutes.
Add the tomatoes and simmer for another 10 minutes.
Remove the bay leaves from the cooked lentils, stir in the cooked vegetables, lemon juice, cilantro, and the remaining 1 1/2 teaspoon of salt. Season with black pepper to taste.
Serve with slice of from scratch bread (I got mine from Blue Oven Bakery at Findlay Market, Cincinnati, OH)
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