-
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
Continue After Advertisement
Ingredients
-
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
Directions
-
Rinse thoroughly the lentils and let them stand in water for about one hour. (You can also use red lentils.)
-
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.
-
Add the lentils and mix until well coated. Add the tomato paste and mix again. Finally, add some water covering the lentils.
-
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)
-
Serve toped with fresh cilantro and accompanied by a yoghurt, cucumber and mint salad (“raita”), and white Basmati rice cooked with “Sultana” raisins.
See what other Food52ers are saying.