Lentils With Ginger and Lemon Flavor
Published February 26, 1991
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 tablespoons olive or vegetable oil
1 cup chopped onions
1 tablespoon finely chopped garlic
1 bay leaf
2 cups lentils
3 ½ cups water
1 1-inch piece cinnamon stick
½ teaspoon Tabasco sauce
Juice of ½ lemon plus the skin and pulp
1 tablespoon grated fresh ginger
Salt to taste
¼ cup chopped fresh coriander
Nutritional analysis per serving (4 servings)
67 grams carbs; 426 calories; 5 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 8 grams fat; 12 grams fiber; 852 milligrams sodium; 24 grams protein; 4 grams sugar
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!