Occasionally, one of the people I follow on blogs will put a recipe on their site that I think sounds interesting. This one I liked because it has lentils in it.
Finding red lentils in the Woodbury, MN area was not easy. I finally found them at a store called Kowalski’s. However, they were over $6. These are lentils that I won’t be wasting.
Hope you enjoy making the recipe. I took the liberty of doubling and spicing down the recipe so it will not match the original one.
- 3 tablespoon canola oil*
- 1 teaspoon cumin seeds
- 1/2 jalapeno sliced, seeds out*
- 1 small onion, diced
- 4 tablespoons garlic/ginger paste (or you can do 2 of each and mince your own)
- 2 cups red lentils
- 1 1/2 teaspoons ground turmeric
- 4 tablespoons dried fenugreek (original recipe calls for fresh or spinach)*
- 1 tablespoon lemon juice
- Heat oil in a large pot. Add cumin and jalapeno. When cumin sizzles, add the onion and sauté on medium heat until the onion is soft. Add the ginger/garlic paste and cook 2 more minutes.
- Add the lentils and turmeric. Stir.
- Pour 6 cups of water into the pot and bring all to a boil.
- Reduce the heat and simmer until the lentils are cooked, about 15 minutes.
- Add the dried fenugreek and stir.
- When the soup is almost cooked through, add the lemon juice and salt to your taste. Stir again.
- If you cook the lentils too long, they become mushy, they don’t taste bad but are just mushy
- This recipe really tastes good served over rice
- Don’t be afraid to adjust the spices. Play, play and play