Three White Coats
black lentils
INGREDIENTS
(4-6 servings)
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onion (1 small)
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garlic (3 cloves)
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mustard seeds(1/2 teaspoon)
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fennel seeds (1/2 teaspoon)
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coriander seeds (1/2 teaspoon)
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turmeric (1/4 teaspoon)
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black lentils (1 cup)
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ghee (from grass-fed cow) or niter kibbeh (Ethiopian spiced ghee) ( 2 Tbs)
METHOD
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Heat ghee over medium heat and add the spices: mustard, fennel, coriander seeds, and turmeric. When the spices start to release their aromas, add onion and saute until it softens.
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Add garlic, lentils, and water or vegetable stock. Start with three parts water to one part lentils; add water as needed. Turn the heat down to low, cover the pot and simmer for about 15 - 20 minutes or until lentils become tender.
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Serve with kefir or yogurt, and herbs of your choice (mint, tarragon, thyme, sage...)