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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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From The Sriracha Cookbook by Randy Clemens, which covers using the Rooster sauce from soups to desserts. This recipe is the author's homage to his firefighter grandfather. Reduce the amount of sriracha if you are uncertain of how hot you want this to be! I put the servings in as per the author, but I think it's more like 6 to 8 servings. Ingredients:
4 tablespoons olive oil |
2 red onions, chopped |
2 large carrots, chopped |
5 garlic cloves, minced |
2 tablespoons smoked paprika |
2 tablespoons ground cumin |
3 bay leaves |
1 tablespoon tomato paste |
3/4 cup chili-garlic sauce, sriracha recommended |
1 (14 1/2 ounce) can stewed tomatoes (i used diced) |
1 lb red lentil |
8 cups vegetable stock |
salt, to taste |
fresh ground black pepper, to taste |
sour cream, for garnish |
chopped fresh cilantro or chopped chives, for garnish |
chili-garlic sauce, for garnish |
Directions:
1. .Heat the oil in a Dutch oven over medium-high heat. Add the onions and carrots and saute until they begin to soften, 6 to 8 minutes.
2. Stir in the garlic, paprika, cumin, bay leaves, tomato paste and sriracha, cooking for 1 to 2 minutes, until aromatic. (You might want to start with a lesser amount of the sriracha - it is powerful stuff).
3. Add the tomatoes and scrape up any brown bits from the bottom of the pot with a wooden spoon.
4. Pour in the lentils and stock, stirring to combine. Bring to boil, lower the heat, and simmer, uncovered, for 20 to 30 minutes, until the lentils are softened and cooked through.
5. Season with salt and pepper to taste, and discard the bay leaves. (I did not feel it needed either salt or pepper).
6. Ladle into bowls and garnish as desired. (I particularly like a dollop of sour cream).
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