AuthorSite EditorCategoryDinner, Lunch 3 tbsp olive oil
1 lb lentils
1 large onion, chopped
3 cloves garlic
1 carrot, finely chopped
2 tbsp cumin
1 tbsp coriander
2 tbsp tumeric
¼ cup soy sauce
½ cup cup yogurt
¼ cup fresh mint, chopped
1
Sauté chopped onions and garlic in olive oil for 3-5 minutes. Empty lentils into 4-5 quart pan, fill with water and rinse twice. Fill 3/4 to top add sautéed onions and garlic then boil slowly for 1 1/2 hours. Add carrot, spices, soy sauce, and additional water if necessary, simmering for another 30 minutes. Serve with a dollop of yogurt, garnished with mint.
Ingredients
3 tbsp olive oil
1 lb lentils
1 large onion, chopped
3 cloves garlic
1 carrot, finely chopped
2 tbsp cumin
1 tbsp coriander
2 tbsp tumeric
¼ cup soy sauce
½ cup cup yogurt
¼ cup fresh mint, chopped
Directions
1
Sauté chopped onions and garlic in olive oil for 3-5 minutes. Empty lentils into 4-5 quart pan, fill with water and rinse twice. Fill 3/4 to top add sautéed onions and garlic then boil slowly for 1 1/2 hours. Add carrot, spices, soy sauce, and additional water if necessary, simmering for another 30 minutes. Serve with a dollop of yogurt, garnished with mint.