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1/4 c Butter
1 1/2 c Onion, diced
2 T Garlic, minced
2 Jalapeno peppers, cored, seeded, and minced
1 T Cumin
2 c Orange lentils
2 T Ginger, minced
2 T Garam Masala
1 T Salt
1 t Pepper
1 T Sugar
1 Bay leaf
3/4 c Diced Tomatoes
1/2 T Rice Vinegar
8 c Chicken stock
1. In a large pot, heat the ghee and stir-fry the onions just until wilted, do not brown.
2. Add the garlic, jalapeno, cumin, lentils, ginger, curry powder, salt, pepper, sugar and bay leaf.
3. Saute for 1 to 2 minutes, until the herbs and spices bloom (aromatic).

4. Add the tomatoes and deglaze with the vinegar.
5. Add the chicken stock, bring to a boil and then lower to a simmer and cook until lentils are tender, stirring occasionally.

6. Taste and adjust seasoning with cumin, salt, pepper and sugar.
Meal   DinnerDish   Main Dish
Features   Vegetarian, Wheat/Gluten-Free

Ed Page

Member since Jun 2009

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