Spicy lentils with vegetables

May 15, 2016Food & drinks, Life

The funny story behind this dish t is that I accidentally stored the cumin and the cinnamon together in mason jar and I wasn’t aware at all that I was using cinnamon in the recipe when I made it. Surprisingly everyone loved it, including me and it became a regular dish in our house.

It is a great and easy recipe to make when receiving a lot of people because you can make a big batch, it is affordable and healthy (protein and fiber from the lentils, vitamins in the vegetables and don’t get me started on the turmeric). It is a dish to share and laugh around. I am not 100% vegan but my diet became more on the plant based side recently.

Ingredients

400 g of dried green lentils
2 medium onions
3 big carrots
3 big zucchinis
6 cloves of garlic
2 tablespoons of ground turmeric
2 tablespoons on ground cumin
1 teaspoon of ground cinnamon
2 teaspoons of cayenne pepper
Chopped cilantro and coriander at your convenience
Salt and pepper at your convenience
2 tablespoons of olive oil
Water

Method

Cut the onions, carrots and zucchinis in medium cubes
grate the garlic
Put a slow cooker (le creuset) or a skillet on high heat
Add the olive oil, garlic and onions to the pot
When the onions and garlic released their flavour (you will know by the smell) add the rest of the vegetables and sauté for 5 minutes
Rince the lentils
Add the lentils and the spices to the pot and sauté for another 5 minutes
Add twice the amount of lentils in water to the pot
Wait until it boils then cover the pot and let simmer in very low heat
Cook for 60 to 90 minutes, you know it’s cooker when the lentils double their volume and the dish is creamy
Add the cilantro and coriander at the very end, you can also use some lime