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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Ethiopian style yellow lentil side dish. Serve this over brown rice; injera to scoop it up. From Sunset Magazine March 2006. Awaken your senses! Ingredients:
2 tablespoons butter |
2 -3 garlic cloves, finely minced |
2 cups yellow lentils |
4 cups vegetable broth or 4 cups chicken broth |
1 tablespoon gingerroot, freshly grated |
1 lemon, zest of, grated |
1/4 cup fresh lemon juice |
salt, to taste |
pepper, to taste |
chopped fresh cilantro |
lemon wedge |
Directions:
1. In a saucepan over medium-high heat melt the butter and add the garlic. Stir and cook until just beginning to brown, about 1 minute.
2. Add the yellow lentils, stir to coat with the melted butter, then add the broth. Simmer, covered, until the lentils are tender but not too mushy, approximately 20-30 minutes.
3. The lentils will thicken as they cool down.
4. Stir in the fresh ginger, lemon zest, lemon juice, salt and pepper to taste. Serve garnished with fresh cilantro and lemon wedges.
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