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Posted: Feb. 20 2012, 00:11 ET
So this recipe makes enough for 3 servings. I eat one, freeze two. They defrost so quickly and heat up quickly in the microwave. We can only have 2 servings of lentils a week.
PAM cooking spray
1 tsp whole mustard seeds
1tsp ground cumin
1tsp ground coriander
1/8 tsp cayenne pepper
2 tsp minced garlic
1tsp minced ginger
1 1/2 cups dried red lentils
1 small onion diced up fine
6 cups campbells low sodium chicken broth
fresh cilantro chopped for garnish (optional)
Spray a generous amount of PAM in bottom of saucepan and on med heat add the mustard seeds and heat until they begin to crackle and some may pop. Take pan off the heat. Stir in next 4 ingredients (spices) and mix into the pam, it will be dry and crumbly. Let sit for 5 mins. This is crucial for flavour making!
Next set the pan back over medium heat and add the onion, garlic and ginger, saute for 2-3 minutes then add the lentils and continue to saute for 2-3 minutes.
Finally add the 6 cups of chicken broth and let simmer uncovered for 20minutes. Serve with fresh chopped cilantro (optional)
Divide into 3 portions and enjoy!!!
Posted: Feb. 20 2012, 09:47 ET
Thanks, CarlaRae! I have this recipe simmering away on the stove as I type I added 4 grated zucchini to the recipe so that it will be a one-pot meal. I love lentils and beans and have really been missing them on this diet; I haven't had them once yet! Thanks for the idea
Posted: Jan. 21 2013, 18:28 ET
Another variation that I use is to pour the dahl, water, tumeric and salt into the pot and just let it boil/simmer until it's cooked - it's quicker and easier and in my opinion tastes just as good or better than frying onions - note that this method is only tasty for red lentils, not any other kind.