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Cinnamon-Scented Lentilsby Phillip Bellber from Cook, Eat, Cha Cha Cha |
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Ingredients:
3 cups dried lentils 1/4 cup olive oil 1/2 red onion, finely diced 1/2 cup finely diced yellow onion 1/2 cup carrots, peeled and finely diced 1/2 cup finely diced celery 1 tablespoon minced garlic 1 red bell pepper, seeded, deveined, and finely diced 1 poblano chili, seeded and finely diced 6 cups water 1/4 teaspoon ground cinnamon, or 1 cinnamon stick Pinch of cayenne pepper 1/4 teaspoon ground cumin 1/4 teaspoon ground allspice 2 bay leaves Salt and freshly ground black pepper to taste |
Preparing:
Rinse and pick over the lentils for stones. Set aside. In large, heavy saucepan over medium heat, heat the oil and sautè the onions until they are translucent, 3 to 4 minutes. Add the carrots, celery, garlic, bell pepper, and poblano. Continue to cook for 2 to 3 minutes, or until the vegetables are tender but firm. Add the lentils, water, and remaining ingredients. Cook for 18 to 20 minutes, or until the lentils are tender but firm. Remove and discard the bay leaves and cinnamon stick, if using.
This and many other wonderful recipes may be found in
Philip Bellber's Cook, Eat, Cha Cha Cha from Chronicle Books
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