Esau's Lentils

foodflavorfascination.wordpress.com

flourgirl

I'm an Army brat,thus primed for a life of change and exploring.

2 tablespoons cooking oil

1 small onion, diced

1 to 2 teaspoons cumin powder

1 to 2 teaspoons chili powder

Salt and pepper to taste

1 large potato, cubed (optional)

3 cloves garlic, finely chopped

2 carrots, chopped (you can leave the skin on if you want)

3 celery stalks, including leaves, chopped

1 quart stock (beef, chicken, or vegetable works fine)

1 to 2 bay leaves

½ cup pearled barley (for gluten-free alternative, use same amount of kasha and cook in the stock with the vegetables for the amount of time indicated on package so that it finishes cooking at the same time as the lentils)

2 tablespoons fresh chopped cilantro (or use 1 tablespoon dried cilantro leaves)

1 tablespoon hyssop or parsley, finely chopped (can use ½ tablespoon or so dried parsley/hyssop)

1 cups dry split red lentils, rinsed well (can soak for 30 min.-1hour)

1 to 2 tsp red wine vinegar (or white vinegar)

dash of tomato paste (optional)

chopped hyssop, parsley or cilantro for garnish

Directions at foodflavorfascination.wordpress.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer