Lentils

Red lentils with Medjool dates

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I’m convinced that if one wants to eat healthy one must learn to cook.

This recipe from the book ‘Vegan cuisine’ by Jean-Christian Jury and Joerg Lehmann is fantastic. The book is huge and heavy. I’m so glad that I bought it. Everything I tried was super delicious and often a surprise.

I cooked Basmati rice to the stew. Bread goes with it as well.

The main ingredients for 2 people:

125 gr red lentils (rinsed)

60 gr Medjool dates minced finely

The taste derived from:

1 small onion

1 clove of garlic

10 gr ginger

2 bay leaves

1 soup spoon cumin

1 1/2 soup spoon tamarind paste

1 soup spoon olive oil

The liquid:

450 ml vegetable broth

The Garnish:

Pomegranate, mint leaves and watercress

Preparation:

  1. Heat the olive oil in a pan. Add onions, freshly pressed garlic. Steam the ingredients till soft. It lasts about 5 minutes. Then add the grated ginger and steam everything another 2 minutes.

  2. Then add the lentils, the vegetable broth, cumin, bay leaves. Add also the tamarind paste and bring it to boil.

  3. Let it simmer about 25 minutes. Then add the Medjool dates and let it simmer another 5 minutes.

  4. Garnish with the pomegranate, mint leaves and watercress.

Tips:

I have a rice cooker. When everything was prepared and I was ready to cook I also switched on the rice cooker.

Next time I’ll prepare the pomegranate first.

This meal is rich in protein. It’s filling and tasty. We loved it.