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Categories:
extra-virgin olive oil garlic cumin seeds coriander seeds brown salt freshly ground pepper freshly squeezed lemon juice fresh cilantro
Viewed: 100 - Published at: 5 years agoIngredients
- 1/4 cup extra virgin olive oil
- 2 to 3 large garlic cloves (to taste), minced
- 3/4 teaspoon cumin seeds, freshly ground
- 3/4 teaspoon coriander seeds, freshly ground
- 1 1/2 cups brown or green lentils, washed and picked over
- Salt
- freshly ground pepper to taste
- 1 tablespoon freshly squeezed lemon juice (more to taste)
- 2 tablespoons chopped fresh cilantro
Method
- Place the lentils in a medium saucepan, cover by 1 inch with water and bring to a boil.
- Add 1 teaspoon salt, reduce the heat and cook just until the lentils are al dente, about 25 minutes.
- Meanwhile, heat 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 set aside.
- When the lentils are just tender, drain through a strainer set over a bowl.
- Toss at once in another bowl with the garlic, spices, cilantro and lemon juice.
- Taste and adjust salt.
- If the lentils seem a little dry, add a few tablespoons of the broth.
- Transfer to a serving platter, drizzle the remaining olive oil over the top and serve warm or at room temperature.
