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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This is really yummy. It can be used as a stuffing for mini pumpkins or tomatoes. I served it over some plain brown rice with mango chutney. It does make lots of leftovers and is pretty good cold the next day. Ingredients:
2 tablespoons olive oil |
1 onion, sliced |
1 (16 ounce) can diced tomatoes with juice |
1 teaspoon sugar |
1 tablespoon ground cumin |
1 teaspoon paprika |
1/2 teaspoon cinnamon |
2 cups brown lentils |
3 1/2 cups vegetable broth |
1 teaspoon salt |
1/8 teaspoon cayenne |
1 garlic clove, minced |
Directions:
1. In a large saucepan, heat oil. Add onions and garlic and cook until golden.
2. Stir in tomatoes, sugar, and spices. Add lentils and broth.
3. Cover and cook until lentils are tender. Drain if needed.
4. Season with salt, pepper and cayenne.
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