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Categories:
lentils onion vegetable broth turmeric ground cumin ground coriander seed chilli powder garlic jalapeno ginger ghee tomatoes olive oil salt cilantro
Viewed: 116 - Published at: 3 years agoIngredients
- 1 C. lentils (I use green, french green and split red for this dish)
- 3/4 C. finely diced onion
- 3 C. Vegetable Broth
- 1/2 tsp. turmeric
- 1/2 tsp. ground cumin
- 1/2 tsp. ground coriander seed
- 1/2 tsp. chilli powder
- 2 garlic cloves, crushed and chopped
- 1 large jalapeno - seeded and diced
- 2 inch fresh ginger peeled and finely chopped
- 1 tbsp. ghee or olive oil
- 1 16 ounce can diced tomatoes with green chilies
- 3 Tbsp. olive oil
- 1 tsp. salt
- 2 Tbsp. finely chopped cilantro leaves (coriander)
Method
- Place lentils, onions, water, turmeric, cumin, ground coriander and chili powder in a medium saucepan and bring to the boil. Reduce heat, cover and simmer for 30 minutes.
- Combine garlic, ginger and jalapeno in a frypan with 1 Tbsp. oil. Saute for 2 minutes. Add the garlic mixture, the tomatoes, oil and salt to the lentils and cover.
- Cook 30 minutes. Remove from heat and stir in the coriander. Let sit 10 minutes and serve.
