Difference between revisions of "Red Lentils"
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* 1 teaspoon ground [[cumin]] powder | * 1 teaspoon ground [[cumin]] powder | ||
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# Soak the [[lentils]] in 2 cups of [[water]] for at least 30 minutes. | # Soak the [[lentils]] in 2 cups of [[water]] for at least 30 minutes. | ||
# In a saucepan, saute the diced [[onion]] and [[pepper]] in the [[butter]] until starting to brown. | # In a saucepan, saute the diced [[onion]] and [[pepper]] in the [[butter]] until starting to brown. | ||
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[[Category:Jalapeno pepper Recipes]] | [[Category:Jalapeno pepper Recipes]] | ||
[[Category:Lentil Recipes]] | [[Category:Lentil Recipes]] | ||
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| − | [[Category:Recipes | + | [[Category:Vegetarian Recipes]] |
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[[Category:Red lentil Recipes]] | [[Category:Red lentil Recipes]] | ||
Latest revision as of 18:24, 26 June 2012
Ingredients
- 1 cup of dried red lentils
- 2 tablespoons of clarified butter
- 1 medium-sized onion, finely diced
- ½ green pepper, finely diced
- ½ hot jalapeno pepper, finely diced (more or less, depending on how hot you like it) or cayenne pepper, to taste
- 1 medium tomato, diced
- 1 teaspoon ground cumin powder
Procedures
- Soak the lentils in 2 cups of water for at least 30 minutes.
- In a saucepan, saute the diced onion and pepper in the butter until starting to brown.
- Add the tomato and stir over the heat for a minute.
- Add the lentils (and the water they are soaked in) to the saucepan along with two more cups of water.
- Add the cumin powder and salt (or chicken bouillon) to taste. Bring to a boil.
- Then reduce heat, cover, and simmer until the lentils are tender. Add more water while cooking, if necessary.
