This is a nice mild, but flavorful dish to introduce someone to lentils and/or Indian style cooking. I really like the spices used in Indian cooking because they are so flavorful and satisfying that you rarely miss the meat in a meal. Lentils are fantastic because they are high in fiber making then a very good food for diabetics and people with heart disease. They are also high in folate, making them a good choice in pregnancy.
1 10 oz bag lentils
¾ c sesame seeds.
Put lentils in bowl of water to soak. Put sesame seeds in liquid measuring cup and fill to top with water.
Meanwhile take following ingredients:
2 onions (or one very large), chopped
3 cloves garlic, peeled
3 small slices ginger
3 slices lemon (small lemon, sliced)
¼ c olive or canola oil
Caramelize onions with other ingredients on low heat 40 min. Be sure to stir occasionally (every 5-8 min)
2 T curry powder
2 t turmeric
½ – 1 t ground fennel
½ t salt
Pinch of lemongrass (optional)
Dash red pepper
Fry for 1-3 min. Smash the garlic cloves.
Add soaked and drained lentils and fry for a few min.
1 quart broth (organic chicken or vegetable)
3-4 cups water
If using vegetable broth make sure it is free of msg or “flavors”
Cook on medium to high for 15 min.
Blend up the sesame seeds and water and add to lentils. Adjust red pepper amount to your taste or add more curry if desired (don’t overdo it though). Cook for 10 more