This recipe shines when fresh ground spices are added to the mix.
Note: this recipe can be served warm as a side dish or cooled down and served as a salad. If serving as a salad, you may want to mix in a tablespoon of olive oil to moisten.
1 cup dried lentils
2 cloves garlic, peeled and finely chopped
3-4 Tbs. extra virgin olive oil
½ tsp. Stuart's Spices Ground Fenugreek
½ tsp. Stuart's Spices Ground Coriander
½ tsp. Stuart's Spices Ground Cumin
¼ tsp. Stuart's Spices Ground Cardamom
salt and pepper to taste
- Rinse lentils in cold water, then place in a medium saucepan. Cover with 2 cups of water. If desired, add a pinch of salt to the cooking water. Bring to a boil, then cover and simmer until just soft, about 20-30 minutes. Remove from heat and drain any excess water.
- Heat a small saucepan over medium heat and add the olive oil and garlic. When garlic begins to sizzle remove it from the pan and add the fenugreek, coriander, cumin and cardamom.
- Add the seasoned oil to the lentils and mix thoroughly.
- Salt and pepper to taste.
Makes 4-6 servings