Author Notes: This is a combination of my grandmother’s traditional East Indian Lentil recipe with the flavours of the middle east —SandyS
Serves: 4
Ingredients
-
1
cup Mixed Lentils
-
2
cups Water
-
2
tablespoons Olive Oil
-
1
cup Diced Onion
-
1
cup Diced Zuchini
-
0.5
cups Diced Mushrooms
-
3
teaspoons Cumin Seeds
-
1
teaspoon Cayenne pepper (Or To Taste)
-
14
ounces Canned Diced Tomatoes
Directions
- Rinse Lentils Thoroughly
- Add lentils & water to a pot and bring to a boil
- Reduce heat & simmer lentils for 20 minutes or until tender
- In a separate skillet, over medium heat, Saute the Onion, zuchini & mushroms in Olive Oil until they are tender
- Add the cumin seeds and cayenne pepper to the skillet and fry until the seeds are brown
- Add the tomatoes to the skillet & simmer over low heat until the lentils are ready
- Combine the vegtables with the lentils and simmer for 10 minutes
- Serve over Basmati rice