Lentils With Ginger and Lemon Flavor
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons olive or vegetable oil
- 1cup chopped onions
- 1tablespoon finely chopped garlic
- 1bay leaf
- 2cups lentils
- 3½cups water
- 11-inch piece cinnamon stick
- ½teaspoon Tabasco sauce
- Juice of ½ lemon plus the skin and pulp
- 1tablespoon grated fresh ginger
- Salt to taste
- ¼cup chopped fresh coriander
Nutritional analysis per serving (4 servings)
426 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 67 grams carbohydrates; 12 grams dietary fiber; 4 grams sugars; 24 grams protein; 852 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oil in a saucepan and add the onions, garlic and bay leaf. Cook, stirring, until the onions are lightly browned.
- Step 2
Add the lentils, water, cinnamon, Tabasco, lemon juice, skin and pulp, ginger and salt. Bring to a boil and simmer for about 10 to 15 minutes until tender and most of the moisture is removed. Do not overcook. Remove the bay leaf and sprinkle with coriander. Serve hot.
Private Notes
Comments
I could only make half of it. So I halved everything. And I must say "One just does not have Coriander laying around his kitchen, especially in winter." lol.. and to add; prep work is half the battle. ... It smells divine once you start.. Saluti!
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