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Prep Time: 5 Minutes Cook Time: 120 Minutes |
Ready In: 125 Minutes Servings: 4 |
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i just kinda threw in what i had and thought would taste good together. i recently tried making saag and learned i really like the ginger/garlic combo. i'm a little of this, a little of that kind of gal so i've guesstimated some of the amounts. i used significantly more paprika and cayenne and almost burned my face off it was so spicy so i way toned those down. obviously adjust according to how spicy you like things. Ingredients:
1 teaspoon olive oil |
2 tablespoons chopped garlic |
1 tablespoon minced ginger |
2 cups vegetable stock |
1 cup water |
1 cup red lentil |
1 1/2 tablespoons paprika |
1 teaspoon cayenne |
1 tablespoon herbes de provence |
1 (28 ounce) can whole tomatoes |
Directions:
1. saute garlic and ginger in olive oil for about 5 minutes
2. add all the other ingredients, hand crushing the tomatoes and using the juice as well.
3. i also make sure to hand crush my dried herbs De province for better flavor.
4. cook until lentils are tender.
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