6 c. chicken stock
1 lb. red lentils
3 T. olive oil
1 T. minced garlic
1 large onion, chopped
1 T. cumin
1/2 t. cayenne
1/2 c. chopped cilantro
3/4 c. fresh lemon juice
Bring stock & lentils to a boil in large pan over high heat, then reduce to med-low and cover. Simmer for 20 minutes.
Meanwhile, heat oil in skillet over medium heat. Stir in garlic and onion, cooking until onion has softened and become translucent, about 3 minutes. Stir into lentils and season with cumin and cayenne. Continue simmering until lentils are tender, about 10 minutes. Puree. Add cilantro and lemon juice just before serving.
Makes about eight cups.
Notes: I like to add the chopped cilantro before I puree everything. I've used dried minced onion and some water in place of a regular onion in a pinch and it tasted fine.
No comments:
Post a Comment