Heat
2 T oil
in a large pressure cooker and add
1 large onion, or a couple leeks, chopped (340 g)
5 cloves garlic, minced (40g)
1 Tbsp. minced ginger root (20g)
and saute until transparent. Add
1 Tbsp. Ground cumin
¼ tsp. cayenne pepper
and cook a minute or two more. Add
1 15 oz. can of tomatoes; or 4 large, fresh tomatoes, chopped
4 cups stock
salt to taste
1 un-waxed, organic lemon, sliced thin and seeded
1 cup red lentils
Bring pressure cooker to pressure and cook for 7 minutes. Cool off cooker and remove top; stir.
Serve hot with some cilantro, green onions or parsley on top.
Alternative version, more "stew like", suitable for sacred harp singings:
Heat
A little oil
in a large skillet and add
1 large onion, or a couple leeks, chopped (340 g)
5 cloves garlic, minced (40g)
1 Tbsp. minced ginger root (20g)
and saute until transparent. Add
2 T Ground cumin
1/2 t cayenne pepper
and cook a minute or two more. Transfer to slow cooker.
Add
2 15 oz. cans of diced tomatoes, with their water
1 un-waxed, organic lemon, sliced thin and seeded
2 cup red lentils
2.5-3 cup water, into which you've dissolved
2 t of no-chicken bouillon
Cook on high for about 6 hours.
Serve with chopped cilantro, green onions, or parsley.
CALORIES 1.15 CAL/GRAM