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Categories:
brown bay leaf salt extra-virgin olive oil garlic cumin seeds coriander seeds cardamom seeds carrots freshly squeezed lemon juice freshly ground pepper fresh cilantro
Viewed: 34 - Published at: 7 months agoIngredients
- 1 cup brown or green lentils, washed and picked over
- 1 bay leaf
- Salt to taste
- 5 tablespoons extra virgin olive oil
- 2 to 3 large garlic cloves (to taste), minced
- 1 teaspoon cumin seeds, lightly toasted and ground
- 3/4 teaspoon coriander seeds, ground
- 1/4 teaspoon cardamom seeds, ground
- 3/4 pound carrots, peeled and thinly sliced
- 1 tablespoon freshly squeezed lemon juice
- Freshly ground pepper to taste
- 2 tablespoons chopped fresh cilantro
Method
- Place the lentils in a medium saucepan, cover by 1 inch with water, add the bay leaf and bring to a boil.
- Add salt to taste, reduce the heat and cook just until the lentils are al dente, about 25 minutes.
- Meanwhile, combine 3 tablespoons of the olive oil and the garlic in a small frying pan or saucepan over medium heat.
- When the garlic begins to sizzle, add the spices.
- Stir together for about 30 seconds, then remove from the heat and transfer to a large bowl.
- While the lentils are simmering, steam the carrots for 8 to 10 minutes, until tender.
- Remove from the heat and transfer to the bowl with the garlic and spices.
- Add the lemon juice and salt to taste and toss together.
- When the lentils are cooked al dente, set a strainer over a bowl, drain the lentils and toss at once with the carrots.
- If desired, add some of the broth to moisten.
- Add cilantro and another tablespoon of olive oil and toss together.
- Add freshly ground pepper, taste and adjust salt.
- Transfer to a serving platter, drizzle the remaining olive oil over the top, and serve warm or at room temperature.
