You may also like
Categories:
brown lentils water olive oil onion garlic ground cumin lemon rind vegetable stock water fresh coriander
Viewed: 91 - Published at: 9 years agoIngredients
- 2 cups uncooked brown lentils
- 5 cups water
- 2 teaspoons olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, crushed
- 5 ounces spinach, stalks removed and leaves finely shredded
- 1 teaspoon ground cumin
- 1 teaspoon fresh lemon rind, finely grated
- 2 cups vegetable stock
- 2 cups water
- 2 tablespoons fresh coriander, finely chopped (cilantro)
Method
- Place the lentils in a large pan with 5 cups water.
- Bring to a boil, and then simmer uncovered for one hour.
- Rinse, drain, and set aside.
- In a separate pan, heat the oil over medium heat; add in the onion and garlic, and cook until golden.
- Add spinach and cook for two minutes more.
- Add the lentils, cumin, lemon rind, stock, and 2 cups water to the pan.
- Simmer uncovered for 15 minutes.
- Add the coriander before serving.
