More Lentils!

James and I found ourselves craving the awesome lentils I made a few days ago. So I made them again.... not quite as spicy this time though. I also made some oven-roasted asparagus to go on the side for greenery and just because I love asparagus.


Rice: follow directions on the bag or box
Asparagus: break the white-ish purple ends off, lay on a cookie sheet, dribble some olive oil over top of them, salt, pepper, garlic powder, put in a preheated oven, cook until tender enough to fork (I really just try them over and over until they are ready)

Lentils: (this is the recipe I use as a guide, but I don't really follow it to a tee)
1 cup dried lentils
1 onion, chopped
1-3 cloves garlic, minced
oil, for frying
2 cups vegetable broth or water
1 (6 ounce) can tomato paste
1 tbsp paprika
1 tsp ground ginger
1 tsp turmeric
1 tsp Garam Masala
1 tbsp berbere (or an addtl 1 tbsp paprika or 1 tbsp cayenne pepper)
sea salt and pepper to taste

NOTE: I use anything that's a neutral tomato (think tomato sauce or soup) instead, works fine, you just let it boil longer/ I don't have most of these spices, so I use: cinnamon, chili pepper, cumin, garlic powder, turmeric, and sriracha (all of this is to taste, but really, just throw it in, measuring is silly).

Directions:

1. Soak lentils for at least an hour in water (I got for two or more hours). Drain and rinse and set aside.
2. In the pot that you're going to cook everything in saute onions and garlic in oil until golden.
3. Add broth or water. Add spices and tomato paste. When gently boiling, add lentils.
4. Turn down heat and simmer until lentils are tender and its a thick stew. Add more liquid if needed.
5. Serve with rice, Injera bread, or pita bread (I prefer rice).

So there you go!

Happy cooking!