Spiced Red Lentils
This is an everyday meal. It’s simple and quick and delicious. It’s for anyone who wants to eat more vegetarian without missing meat. And it’s for anyone who wants a satisfying, healthy meal in general.
2 cups red lentils
6 cups water
3 sprigs epazote, (optional)
1 bay leaf
1/2 tsp turmeric
1 tsp olive oil
1/2 tsp black mustard seeds
1 tsp fenugreek seeds
1 tsp cumin seeds
2 tsp fresh lime juice, optional (lemon juice is also fine)
1/2 cup fresh cilantro leaves
up to 1/4 cup miso
Bring lentils, water, epazote, bay leaf and turmeric to a boil in a large pot. Skim scum that rises to top as the lentils boil. Reduce heat and cook 15 minutes, until soft but not mushy. Remove lentils from heat and keep covered. Heat oil in a small frying pan and add mustard seeds. 30 seconds later add fenugreek and cumin seeds. Pour over cooked lentils and stir to combine. Stir in cilantro and miso. I may have also thrown in a tbsp of fish sauce but I don’t remember. You add enough miso just until the lentils are salty enough for you. Too little and they have no flavour.
Serve as a dip or with Basmati rice or chapati.
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