GARLIC!! CUMIN!! and sometimes Paprika. A drop of liquid smoke.
Here is a nice recipe we make often. I warn you it will make you fart a lot, but it is deeelicious
!! Don't make this if you are going to a party afterwards. Great on a cold winter night!! You also do not have to presoak the lentils.Lemony Lentils
Lentils are just about the only bean-type thing that I use dried, since they're actually very fast-cooking, even without pre-soaking. Use red lentils, which have a pretty orange color and are available at Indian markets or health food stores, as they break down nicely and get good and smushy.
1 cup red lentils
2 cups stock, homemade or canned
Â½ large onion
2 cloves garlic
1-2 plum tomatoes, peeled, seeded + diced (you can use CANNED tomatoes--much easier)
1-2 tbsp. olive oil
salt and pepper
Serving size for us--we double the recipe and make about 6-8 cups of it. We eat 2 cups each for a meal sized portion.
1. Heat the olive oil in a saucepan on medium. Add the minced garlic and onions; saute until the onions are translucent and soft (5 minutes or so).
2. Add the lentils, tomato (reserve a tbsp. or so for garnish) and stock. Turn the heat to high and bring to a boil. Lower heat, partially cover, and simmer at a low bubble for 30 minutes or so.
3. When the lentils are good and soft (about 30 minutes), mash them up with a fork or spoon â€“ you don't have to get too thorough with this, as you want it a bit chunky.
4. Add lemon juice, salt and pepper to taste. Serve with rice or bread.(We also add CUMIN--it really sparks it up).