Thursday, May 6, 2010
This is my favorite lentil recipe, and has been serious comfort food on several occasions!
Note: you may use the typical green lentil that is so common here in America. I prefer to use French green lentils (pictured in this post).
2 tsp cumin seed (or ground cumin)
1 red pepper, diced
3 cloves garlic, minced
olive oil for sautéing
2 cups lentils, rinsed
4 oz. tomato paste (1 small can)
5 1/2 cup water (or a little more)
salt to taste
brown rice, quinoa (I used red quinoa this time around), or other grain
1 fresh tomato, diced
Heat oil in saucepan. Sprinkle in the cumin seed and toast in the oil for a minute. Add red pepper and garlic, and sauté for 5 minutes, stirring occasionally. Add lentils, and continue to stir and sauté for another 5 minutes.
Add tomato paste and stir until it is mixed with the lentils a little bit, then pour in the water. Add salt to taste (if you are using ground cumin, add it now). Bring mixture to a boil, then let simmer for 30-40 minutes until lentils are soft and mixture is thick. Spoon over rice or quinoa, and top with fresh tomates and feta cheese.