It seems like everyone has their own favorite way of preparing the hearty and versatile lentil, but I think this recipe works really well with the texture of the bean. Make sure not to overcook the lentils or they turn into serious mush. The spicy and sweetness ratio can of course be altered to taste. This recipe serves about four as a side, or two as a main course.
Ingredients:
1/2 lb lentils
2 tbsp olive oil
2 cups water
1 medium onion
8 cloves of garlic or 2 cloves elephant garlic
4 whole cloves
1 tsp turmeric
2 tsp paprika
1 tsp cumin
1 cube vegetable, chicken or beef bouillon
1/8 cup white vinegar
1 tsp honey
Salt, pepper, and lemon juice to taste
Rinse the lentils, and then set in a small bowl of water to soak. In the meantime, mince the garlic and onion. Heat the oil in a medium saucepan, and then add garlic, onions, and cloves. Sauté for 4-5 minutes on high heat.
Add the water, lentils, turmeric, paprika, cumin, honey, and vinegar. Bring to a boil, stir and cover. Let cook for about 20 minutes, stirring every five or so. Sample a lentil to make sure the texture is creamy; if it’s at all crunchy, add a little more water and continue cooking. Add salt, pepper, and lemon to taste. Enjoy your tasty food.
by Benjamin Bernstein
