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| Servings |
3-4 people
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Ingredients
- 1 cup red lentils, rinsed and drained
- 4 cups water or vegetable stock
- 1/2 teaspoon ground tumeric
- 1 potato peeled and cut into small cubes
- 2 small carrots chopped
- 2 tablespoons olive oil
- 5 garlic cloves chopped
- 1.5 inch knob of fresh ginger peeled and coarsely minced
- black pepper to taste
- 1 teaspoon ground cumin or cumin seeds
- 1 teaspoon ground coriander
- 1/8 teaspoon cayenne pepper
- 1 teaspoon salt
- 1 handful chopped fresh cilantro
Ingredients
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Rate this recipe!
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Instructions
- This cooks in 2-5 minutes if you add all the ingredients together and cook in a pressure cooker. If you are unfamiliar with using a pressure cooker, you can cook it on the stove top and it will take an hour.
- Combine the rinsed lentils, vegetable stock and turmeric in a heavy medium sized pot. Cover the pot, leaving the lid slightly ajar. Turn heat to low and simmer gently for 30 minutes.
- Once the lentils have simmered for 30 minutes, add the potatoes and carrots and cook for an additional 30 minutes.
- Heat the olive oil in a skillet. Sauté the minced garlic and ginger in the skillet for one minute. Sprinkle the garlic and ginger with the cumin, coriander and pepper. Toss this mixture into the lentils.
- When the lentils look ready, add the salt and pepper to taste.
- Serve warm sprinkled with fresh cilantro leaves.