Thought I’d make something for me to have a few days this week because I haven’t felt like cooking much theses days.
I got a few packs of pinto beans and a pack of red lentils. Needless to say, it will be a gassy week but it’s all good!
This recipe has a fair amount of prep work but it’s totally worth the time to prepare this earthy hearty meal. And the Mid Eastern flavor is soooooo very delicious!
– 3 Cups of Red Lentils
– 8 Cups of Chicken Broth (homemade or store-bought (if you’re basic))
– 1 Cup of Celery (diced)
– 1 Cup of Carrots (diced)
– 1 Large Onion (diced)
– 1 Jalapeño (seeded and diced)
– 4 Garlic Cloves (minced)
– Small Piece of Ginger (minced)
– 1/2 Lb Ham (diced & totally optional)
– 2 Tsp Turmeric
– 2 Tsp Paprika
– 2 Tsp Cumin
– 1 Tsp Za’atar
– 4 Tbsp Olive Oil
The Jump off:
Soak your lentils in water for about an hour to soften then. After soaking, drain and rinse your lentils and set aside.
Add 2 tbsp of olive oil to a heated pot. Once the oil is hot, toss in your ham & vegetables. Watch and Stir the mixture until vegetables sweat or at least until the onion is translucent, about 5 minutes.
Once the mix is set, toss in your drained lentils and stir. This will coat the lentils with flavor. Once mixed well, pour in your chicken broth. The lentils should be covered totally by the broth.
Bring your lentils to a good boil then reduce your heat to about medium so that the lentils slow to a simmer for about 35 minutes. Leave your pot uncovered and stir the lentils occasionally.
Now…. In a separate saucepan, heat 2 tbsp of olive oil and stir in your spices. Let them mix well. This should take no longer than 1-2 minutes at the most. Then thoroughly stir the seasoned oil into your lentils. This will no doubt add a little more color to your dish. Salt & pepper to taste.
I served my lentils over Basmati rice because I like rice with everything but these lentils can certainly stand by themselves!