1 cup dried lentils, picked over and washed
3 cups water
1 medium onion, finely chopped
1/2 cup diced tomato, fresh or canned
2 cloves garlic, peeled and finely chopped
4 tbsp. finely chopped fresh parsley
1 1/2 tsp. paprika
1 tsp. ground cumin
freshly ground black pepper
1 tsp. salt (or to taste)
Place all ingredients except salt into a medium pot and cook, partially covered, over medium-low heat for about 20 minutes, or until lentils are slightly soft. Add salt, stir, and continue to cook for 10 more minutes, or until lentils are completely tender.
Serve over whole grains or with pita bread or other crusty bread.
June 18th, 2012 at 8:22 pm
This dish was outstanding. Used it over brn. basmati rice. Substituted 1 Tbls. of dried cilantro
leaf for the parsley which I didn’t have. Made it spicy with generous amounts of freshly ground black pepper.