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mrsnesbitt
Joined: 28 Oct 2004 Posts: 1576
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Nick
Joined: 02 Nov 2004 Posts: 34535 Location: Hereford
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Shan
Joined: 13 Jan 2009 Posts: 9075 Location: South Wales
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otatop
Joined: 01 Jun 2005 Posts: 1425 Location: North London
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Posted: Tue Oct 18, 11 11:24 am Post subject: |
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Here's one from our parish magazine - now a favourite at Otatop Towers.
Lenten Lentils
1 tbsp olive oil
1 large red onion - finely chopped (actually any colour is fine!)
2 garlic cloves – crushed and finely chopped
1 small mild red chilli – de-seeded and finely chopped
2 pinches turmeric
1 small cinnamon stick
1 star anise (sometimes I put in more than one)
4 green cardamom pods - bashed, husks discarded and seeds crushed
175g / 6 oz Puy or Umbrian lentils (ordinary green or brown work fine as well)
700ml / 1.2 pts chicken or vegetable stock (I found that was too much – about 2/3 of it is fine)
2 medium tomatoes – skinned and de-seeded (if you can be bothered), then chopped
A large handful coriander and/or parsley – roughly chopped
Heat the oil in a large heavy pan over a low-medium flame. Tip in the onion, garlic and chilli and stir thoroughly. Cook gently for 10-15 minutes, stirring occasionally, until the onions have softened.
Add the spices and stir-fry for 1-2 minutes, then raise the heat, add the lentils and stock, and bring to a boil, uncovered. Reduce to a steady simmer and cook for 15-20 minutes, adding a good pinch of salt towards the end.
When the lentils are barely resilient to the bite, remove the pan from the heat. Season with black pepper, add more salt if necessary, then stir in the tomatoes and herbs and cook for 2-3 mins. They should be a sloppy, sauce like mass.
Enjoy as a side to another dish or alone or with rice. |
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sean Downsizer Moderator
Joined: 28 Oct 2004 Posts: 42207 Location: North Devon
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joanne
Joined: 28 Oct 2004 Posts: 7100 Location: Morecambe, Lancashire
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