moroccan spicy lentils
Ingredients:
2 cups dark lentils
1 onion, finely chopped
1/2 teaspoon turmeric
1 teaspoon salt
2 large onions thinly sliced
2 tablespoons butter
5 cloves garlic, crushed
1 teaspoon ground cumin
1/4 teaspoon black pepper
1 teaspoon ground ginger
1/4 teaspoon cayenne pepper
2 tablespoons fresh coriander, chopped
1 onion, finely chopped
1/2 teaspoon turmeric
1 teaspoon salt
2 large onions thinly sliced
2 tablespoons butter
5 cloves garlic, crushed
1 teaspoon ground cumin
1/4 teaspoon black pepper
1 teaspoon ground ginger
1/4 teaspoon cayenne pepper
2 tablespoons fresh coriander, chopped
Preparation:
1. Soak lentils for 2 hours in cold water. Then simmer them in enough water to cover plus 1 inch, along with the chopped onion, turmeric and salt. Cook about 1 1/2 to 2 hours until the lentils are tender, adding a bit more water if necessary.
2. When the lentils are nearly done, sauté the onions in the butter in a large skillet over medium heat. Add the remaining ingredients.
3. Cook over low heat for 5 or 6 minutes. Then stir in the lentils. Add the coriander and simmer another 10 minutes to blend the flavors stirring several time. Serve hot.
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