Lentils with fresh Chili and Cilantro
Lentil-Rice Pilaf
Lentil-Rice Pilaf
Don't let the color of this dish scare you! It really is tasty....Lentils with Fresh Chiles & Cilantro
2 cups split red lentils
1 16oz can garbanzo beans or chick peas, drained2 cups split red lentils
3 Tbsp olive oil
1 onion, finely chopped
2 cloves garlic-pressed
1 tsp fresh ginger root-pressed
2-3 fresh Anahiem green chiles, seeded and chopped
1 tsp ground cumin
4 cups warm water
1 tsp salt
1 Tbsp fresh cilantro leaves-chopped
Heat the oil in a medium saucepan, preferably nonstick, over medium heat and add the onion, garlic, ginger, and chiles. Stir fry the mixture until it begins to brown.
Add the lentils to the onion mixture together with the cumin. Reduce the heat to low and stir-fry for 2-3 minutes, then pour in the warm water. Bring to a boil, reduce the heat to low, cover and simmer for 25 to 30 minutes.
The Lentil-Rice Pilaf recipe is on the day "Two" post.
4 comments:
I just need the patience and time to cook all these wonderful meals!
I think the hardest part is having the ingredients. With a good chopper, this only takes 20 minutes to prepare...believe me...I don't have a lot of time to spare these days. :-)
Lori, when do you add the cilantro?
Sorry Heather, this is 3 years late, but you add the cilantro when the dish is done and just prior to serving.
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