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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This Moroccan-style dish is quick to assemble. Serve it as a side dish with roasted meats or fish. In larger portions, it also makes a satisfying main course. Ingredients:
1 1/4 cups dried red lentils, picked over, rinsed and drained |
3 cups water |
1 tbsp bay leaf |
1/2 teaspoon salt |
2 tablespoons olive oil |
1/2 pepper serrano chili, seeded and finely chopped |
2 cloves garlic, minced |
2 teaspoons ground cumin |
1/2 teaspoon ground coriander |
1/4 teaspoon ground cinnamon |
3 tablespoons parsley, chopped fresh flat-leaf (italian) |
3 tablespoons chopped fresh cilantro (fresh coriander) |
1 1/2 tablespoons chopped fresh mint |
1/2 teaspoon freshly ground black pepper |
2 tablespoons red wine vinegar |
Directions:
1. In a saucepan over high heat, combine the lentils, water, bay leaf and 1/4 teaspoon of the salt. Bring to a boil. Reduce the heat to low, cover partially and simmer until the lentils are tender but still firm, 12 to 14 minutes. Drain and discard the bay leaf. Set aside.
2. In a small frying pan, heat the olive oil over medium heat. Add the chili and garlic and saute until softened, about 1 minute. Add the cumin, ground coriander and cinnamon and cook until fragrant, about 1 minute. Remove the pan from the heat.
3. In a large bowl, combine the lentils and the spice mixture. Toss gently to mix. Stir in the parsley, cilantro and mint and season with the remaining 1/4 teaspoon salt and the pepper. Stir in the vinegar and serve immediately.
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