Ingredients
- 1 cup brown or green lentils
- 2 or 3 large, ripe tomatoes, grated (I substituted 1 can fire roasted tomatoes)
- 1/2 medium onions, chopped
- 3 cloves garlic
- 1+ tsp cumin
- 1+ tsp paprika
- 1 tsp ginger (I used 1 Tbsp fresh ginger, grated)
- 1/2 tsp pepper
- cayenne pepper, to taste (optional)
- 1 tsp salt
Instructions
1
Mix all ingredients in a pressure cooker or heavy-bottomed pot. Add approximately 1 quart of water (add a little less water if using canned tomatoes), and bring to a simmer.
2
Pressure cooker method. Cover, and cook on pressure over medium heat for 35 to 40 minutes, or until the lentils are tender. If the lentils are still submerged in sauce, reduce the liquids so that the sauce is ample, but not watery. Adjust the seasoning if desired, and serve.
3
Pot method. Cover, and simmer the lentils over medium heat about 1 1/2 hours, or until the lentils are tender and the sauce is not watery. (If the liquids reduce too much during cooking, add a little water to prevent the lentils from burning.) Adjust the seasoning if desired, and serve.
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May 2017
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