
Come And Reason Ministries
Come And Reason Ministries helping you learn to discern.
Come And Reason Ministries
Come And Reason Ministries – helping you learn to discern.
Lentils are a great source of protein. They need no pre-soaking and cook much more quickly than other dried legumes. Red lentils are one of the most common types of lentil. They are a lovely salmon pink color, but turn golden when cooked. If you are unable to find red lentils, you can substitute yellow split peas. This dish is delicious with rice or couscous, but I love to eat it served up all by itself.
Equipment:
Medium Pot
Small Skillet
Ingredients:
1 cup red lentils
3 cups water
1 Tbsp olive oil
1/4 tsp each turmeric, ground coriander, ground cumin, ground ginger
1 tsp mustard seeds
1/2 tsp salt
1/8 tsp cayenne (optional)
Directions:
Note: For an oil free version, toast the spices in a dry skillet (be careful not to inhale the fumes) until mustard seeds begin to pop. Add toasted spices to the cooked lentils. Simmer gently, stirring occasionally until thickened, about 10 minutes. Add salt to taste.
from “Food for Life” by Neal Barnard, M.D.