Flavored with garlic and orange juice, these curried lentils can be served with rice or used to make lentil soup.
This recipe is part of Andrew Schloss's Sunday Dinners.
1 pound lentils
1 tablespoon dried minced garlic
2 teaspoons dried minced onion
1 dried chili pepper
1 cinnamon stick
1 tablespoon minced garlic
1 tablespoon minced ginger
1/4 teaspoon turmeric
1/4 cup olive oil
1/4 cup orange juice
prep: 5 minutes
total: 45 minutes
large mixing bowl
1. In a large mixing bowl, wash the lentils in several changes of cold water.
2. Meanwhile, bring a large pot of water mixed with dried minced garlic, dried minced onion, dried chili pepper and cinnamon stick to a boil.
3. Drain the lentils and add to the boiling water. Simmer for 35 to 40 minutes until the lentils are tender. Drain and remove the chili pepper and cinnamon stick.
4. Add the garlic, ginger, turmeric, olive oil and orange juice and mix thoroughly. Before serving, moisten with some of the cooking liquid from the curry and rewarm.