Yields: 8 servings, ½ cup each.
2 cups green lentils
2 tbsp vegetable oil
2 medium onions, chopped
1 tsp each ginger coriander, cumin and tumeric
1 tsp minced garlic
½ tsp salt
3 whole cardamon
1 3-inch stick cinammon or 1/2 tsp ground cinnamon
¼ tsp hot pepper flakes
1 cup chopped tomatoes, fresh or canned
⅓ cup chopped green onions (include the tops)
¼ cup chopped fresh coriander
1
Wash lentils in cold water, drain. In saucepan, bring 6 cups (1.5 l) water and lentils to boil; reduce heat, cover and simmer for 20 to 30 minutes or until tender; drain.
2
Meanwhile, in large saucepan over medium heat, combine oil, onions, ginger, coriander, cumin, turmeric, garlic, salt, cardamom, cinnamon and hot pepper flakes; cook for 10 minutes or until onion has softened, stirring frequently.
3
Add tomatoes and drained lentils; simmer over low heat for 3 minutes. Discard cloves, cardamom and cinnamon stick. Stir in green onions and coriander. Serve hot.
Source: Anne Lindsay’s Lighthearted Everyday Cooking (1991), Heart and Stroke Foundation of Canada
Ingredients
2 cups green lentils
2 tbsp vegetable oil
2 medium onions, chopped
1 tsp each ginger coriander, cumin and tumeric
1 tsp minced garlic
½ tsp salt
3 whole cardamon
1 3-inch stick cinammon or 1/2 tsp ground cinnamon
¼ tsp hot pepper flakes
1 cup chopped tomatoes, fresh or canned
⅓ cup chopped green onions (include the tops)
¼ cup chopped fresh coriander