One of the standards for our parties. In part because they have such a nice shape that does not breakdown when cooked. This dish suits carnivores and vegans alike. Good with almost anything.
BT's Beluga Lentils
Ingredients:
1 1/2 cups (300 grams) beluga lentils
1 large yellow or red onion
2 small zucchini
1/2 pound (250 grams) fresh cherry tomatoes
1 14 ounce (400 grams) tin whole cherry or roma tomatoes
2 tablespoon olive oil
2 tablespoon ghee
8 cloves garlic (crushed)
1 teaspoon oregano
1/2 teaspoon kosher salt for roasted vegetables
1 teaspoon kosher salt for lentils
1 teaspoon harissa
1/4 teaspoon yellow mustard seeds
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves
1 teaspoon dried thyme
1 teaspoon cumin
1/2 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon sugar
ground black pepper
1 cinnamon stick
2 bay leaves
2 star anise
2 cups (480 ml) boiling water
Directions:
Wash and rough chop zucchini and fresh tomatoes
Wash lentils to remove dirt - reserve
Add vegetables, olive oil, garlic and oregano and salt to baking dish
Bake vegetables at 400 F. (200 C.) for 30 minutes
Reserve
In a heavy gauge cocotte on medium flame, add ghee and harissa
When harissa begins to sizzle add mustard seeds
Peel onion and cut into thin radial slices
When mustard seeds begin to pop add onion slice
Stir onion and cook for 2 minutes
Add 1/2 teaspoon (3 grams) kosher salt and 4 grinds black pepper
Add nutmeg, cloves, thyme, coriander, cumin, turmeric, mix
Add lentils and cook for 30 seconds
Add boiling water and reduce flame to low
Add tinned tomatoes
Add sugar, bay leaf, star anise and cinnamon
Cover and let cook for 10 minutes - you may need to add water to maintain cooking liquid
When lentils are al dente, add roasted vegetables
Continue cooking until lentils are soft but retain shape
Remove pot from flame
Remove bay leaf, star anise and cinnamon
Can be served immediately or reheated.
Garnish with fresh cilantro. Eat with rice, labne, meat. Anything you please.
Enjoy! !בתיאבון
Comments