I was looking through the cabinet, trying to figure out what I would like to cook. Lentils caught my attention and so I looked on line for a recipe that was interesting and unusual but also pretty easy. The following recipe is from Epicurious with my modifications. I serve this over brown rice.
YIELD
8–10 servings
INGREDIENTS
· 4 tablespoons olive oil
· 1 large onion, diced (about 2 cups)
· 3 stalks celery, diced (about 1 1/2 cups)
· 3 large carrots, peeled and cut in rounds
· 1/2 teaspoon ground turmeric
· 1 teaspoon ground cumin
· 1/2 to 1 teaspoon dried red chile flakes
· Salt to taste
· 1 bunch parsley, chopped
· 1 bunch cilantro, chopped
· 1 15-ounce/can tomatoes, crushed, 7 cups chicken or vegetable stock
· 1 15-ounce can chickpeas, drained
· 1 cup green lentils
· 1 teaspoon freshly ground black pepper
· 2 tablespoons all-purpose unbleached flour
· 1 large egg
· Juice of 1 lemons
Heat the oil in a large skillet over medium heat and sauté the onion, celery, and carrots until the onion turns translucent and begin to brown, about 5 to 10 minutes. Add the turmeric, cumin, and chile flakes (I don't like the heat so I don't use pepper flakes), 1 teaspoon of salt, parsley and cilantro, tomatoes, and the stock or water and bring to a boil. Simmer uncovered for 25 minutes, then add the lentils and chick peas, another teaspoon of salt and a teaspoon of pepper and continue simmering until the chickpeas and lentils are cooked, about 20 minutes more.
Whisk the flour, egg, and lemon juice. Stir into the lentil mixtures and simmer bout 5 minutes more and serve.
