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 Ingredients:
1 tablespoon olive oil
1 small onion, minced
1 carrot, diced
Salt and freshly ground black pepper, to taste
2 cloves garlic, peeled and smashed
3 tomatoes, cored and diced
1 teaspoon minced fresh gingerroot
½ teaspoon hot or medium Madras curry powder or Garam Masala
½ teaspoon lemon pepper seasoning
½ teaspoon herbs de Provence
2 bay leaves
1 cup water
1 chicken bouillon cube
4 cups precooked brown lentils
1 to 2 tablespoons fresh lemon juice, or to taste
Extra virgin olive oil, for drizzling
Directions:
In a large saucepan set over moderate heat, warm the oil until it is hot, add the onion, carrot, sat and pepper and cook stirring occasionally, for 5 minutes. Add the garlic and cook 1 minute. Add the tomatoes, gingerroot, curry or Garam Masala, lemon pepper seasoning, herbs de Provence and bay leaves, and cook, stirring occasionally for 2 minutes. Add the water and bouillon cube and cook, stirring occasionally, for 5 to 7 minute more, or until mixture has thickened. Add the lentils, and simmer, stirring occasionally, for 5 to 7 minute more, or until flavors have blended. Discard bay leaves. Before serving, stir in the lemon juice and drizzle with the extra-virgin olive oil.
FoodNetwork.com/Pacific Grain & Foods |
