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Prep time
20 minutes
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Cook time
30 minutes
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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
Ingredients
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2 cups
small brown lentils
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olive oil
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4
garlic cloves, crushed
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1 piece
(inch) of fresh ginger root, grated
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3 teaspoons
cumin
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seeds of seven cardamon pods
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1
small cinnamon stick
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1/2 teaspoon
freshly crushed pepper
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water, room temperature
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1 teaspoon
curcuma (turmeric)
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1 teaspoon
tomato paste
Directions
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Rinse thoroughly the lentils and let them stand in water for about one hour. (You can also use red lentils.)
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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.
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Add the lentils and mix until well coated. Add the tomato paste and mix again. Finally, add some water covering the lentils.
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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)
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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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