Recipe by: Walter Antillon
This delicious lentils make a great meal with a kick ;)
INGREDIENTS:
500g of Green Lentils
1 Cup of Veggie Stock
Paprika
Cumin
Turmeric
Black Pepper
Cayenne Pepper
Pink Himalayan or Sea salt
2 Medium Carrots
2 Medium Tomatoes
2 Medium Poblano Peppers
Handful of Italian Parsley
Handful of Scallions
4 Cloves of Garlic
INSTRUCTIONS:
Empty out green lentils into a cooking pot and leave to soak over-night.
Next day, stir (and play around with) the lentils in the water with your hands and fingers, allowing any dirt to rise to the surface, and then drain the water from the cooking pot.
Re-fill the cooking pot with 1 liter of water, don’t cover it with the lid, and put to boil at high heat on the stove.
While the lentils are boiling; wash the carrots, the tomatoes, the Poblano peppers, the Italian parsley, the scallions, and the cloves of garlic.
Peel the skin off the carrots, tomatoes and garlic cloves, and dice them. Put aside.
Remove the seeds inside of the Poblano peppers, and dice. Put aside.
Once the lentils begin to boil; add 1 cup of veggie broth. Stir gently.
Add paprika, cumin, turmeric, black pepper, cayenne pepper, and salt (amounts to liking). Stir gently.
Add the diced carrots, Poblano peppers, and garlic. Stir gently.
Cover the cooking pot with lid. Let cook at low heat for 10 mins.
Meanwhile, dice the tomatoes, scallions and Italian parsley very finely.
When the 10 minutes are up, add the tomatoes, scallions and Italian parsley. Stir gently.
Cover the pot, and let cook at low heat for 2 minutes.
Transfer desired portion into a bowl.
Suggestion: Serve with whole-wheat crackers.
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