Lentils Afghan style

January 29, 2014
1 Ratings
  • Prep time 20 minutes
  • Cook time 30 minutes
  • Serves 6
Author Notes

This is a wonderful and easy to prepare recipe for lentils Afghan style with a slight twist. Afghan style lentils mean they contain the four basic “c” spices: cumin, cardamom, cinnamon and of course curcuma (turmeric) among other spices. Enjoy! Kenza. —Kenza Saadi

What You'll Need
  • 2 cups small brown lentils
  • olive oil
  • 4 garlic cloves, crushed
  • 1 piece (inch) of fresh ginger root, grated
  • 3 teaspoons cumin
  • seeds of seven cardamon pods
  • 1 small cinnamon stick
  • 1/2 teaspoon freshly crushed pepper
  • water, room temperature
  • 1 teaspoon curcuma (turmeric)
  • 1 teaspoon tomato paste
  1. Rinse thoroughly the lentils and let them stand in water for about one hour. (You can also use red lentils.)
  2. In a large cooking pan, place a little bit of olive oil, the garlic, ginger and all the spices. Fry, mixing constantly until the spices start giving out their aroma.
  3. Add the lentils and mix until well coated. Add the tomato paste and mix again. Finally, add some water covering the lentils.
  4. Bring the lentils to a boil, then lower the fire to medium to low. Let it simmer until the lentils are soft. About 35 minutes. (add water if need be)
  5. Serve toped with fresh cilantro and accompanied by a yoghurt, cucumber and mint salad (“raita”), and white Basmati rice cooked with “Sultana” raisins.

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