An East Indian staple. Can also be made with brown lentils — but the red lentils taste and look better!
Servings: 6-8Prep Time: 20 minutes Cook Time: 1 1/2 hours
1 qt. water
2 c. red lentils
1 t. salt
2 T. olive oil
1 onion, chopped
1 c. chopped sweet potato or carrot
3 cloves garlic, minced
1 t. cumin
1/2 t. ginger powder
1/2 t. tumeric
1/2 t. cardamon
1/2 t. red pepper flakes
Cook lentils in water with salt until soft. Meanwhile, saute veggies in olive oil until tender; add seasonings. Add to cooked lentils and simmer 15 minutes more; adjust seasonings. Partially puree using a stick blender and serve over brown rice.
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