Ingredients
1 tablespoon vegetable oil
1 small yellow onion, finely chopped
1 garlic clove, minced
1/2 teaspoon grated fresh ginger
1 cup red lentils, rinsed with cold water
Cilantro stems and a bay leaf, tied together with string
1/2 teaspoon ground cumin
Salt
Step 1
Heat the oil in a 2-quart saucepan over medium-low heat. Add the onion, garlic, and ginger and cook for about 5 minutes. Add the lentils and pour in 3 1/2 cups water, then add the cilantro bundle and cumin and bring to a simmer. Lower the heat and cook gently for about 45 minutes, adding a little more water if necessary.
Step 2
When the lentils are tender and ready to serve, remove the cilantro stems and season with salt.
From
Crescent City Cookingby Susan Spicer Copyright (c) 2007 by Susan Spicer Published by Knopf. Susan Spicer was born in Key West, Florida, and lived in Holland until the age of seven, when her family moved to New Orleans. She has lived there ever since, and is the owner of two restaurants, Bayona and Herbsaint. This is her first cookbook. Paula Disbrowe was the former Cowgirl Chef at Hart & Hind Fitness Ranch in Rio Frio, Texas. Prior to that, she spent ten years working as a food and travel writer. Her work has appeared inThe New York Times,Food & Wine, andSaveur, among other major publications.
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