This may sound a little plain, but it tastes good.
1/2 onionStud the onion with the cloves and place in a saucepan with
4 cloves
1 2/3 cups French green lentilsBring to a boil and cook over medium heat for 25-30 minutes or until the water has been absorbed. Discard the onion and the bay leaf. Reserve the garlic cloves and chop finely. Combine the garlic with
1/2 teaspoon lemon zest
2 garlic cloves, peeled
1 bay leaf
1 teaspoon cumin
2 tablespoons red wine vinegarWhisk together well (or put in a blender) and stir through the lentils. Then add
1/4 cup oil
1 tablespoon lemon juice
1 teaspoon cumin
2 tablespoons fresh mint, finely choppedStir well. Taste to see if you need additional seasonings or salt and pepper. Let stand for at least thirty minutes to let the flavors absorb and serve at room temperature.
3 scallions, finely chopped
Serves 4-6.
Peace,
Milton
2 Comments:
hey milton - would this work with red lentils?? i have some and don't like the recipe i bought them for - and am looking to use them up?? i have no idea of the difference - they may be apples and oranges??
Good question. The red ones cook faster and get softer more quickly as well. They also have a milder taste. Follow the cooking directions on the red lentil package and adjust the water accordingly. If they are midler, I might think about these changes to the recipe:
dice the onion and let it cook into the lentils
use 1/4 teaspoon of ground cloves instead of the whole ones
add a little Tabasco or cayenne pepper to give it a little kick.
Let me know how it goes.
Peace,
Milton
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