Monday, April 20, 2009

Mediterranean Lentils


1 Pound Lentils
3 Tablespoons Peanut Oil
1 Teaspoon Ground Cumin
1 Teaspoon Fenugreek Seed
3 Medium Onion -- chopped
3 Cloves Garlic -- mashed
2 Medium Jalapeno -- chopped
1 Medium Bay Leaf
1 Clove
1 Pinch Ground Cardamom
1/4 Cup Cream
Salt And Pepper -- to taste

Directions cook lentils as directed. draining some broth if you like it thicker. saute remaining ingredients except cream until onion is browned. turn up heat and when mixture is very hot pour into lentils. Cook 10 minutes. add cream when lentil are hot but not boiling stir and serve over rice.

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