INGREDIENTS
1 teaspoon fenugreek seed
1 teaspoon dried onion (or 1 tablespoon fresh chopped onion)
1 cup red lentils
2 1/2 cups water (more or less as needed)
Salt to taste
2 cups cooked rice
Optional: add any of the following to the lentils to add additional layers of flavor: half teaspoon +/- of ground turmeric, fresh or dried thyme, rosemary or savory.
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DIRECTIONS
This is a simple dish, highlighting the fragrance and taste of fenugreek, commonly used in curry mixes, this fragrant seed spice is very reminiscent of curry just by itself. (Some recent research shows fenugreek seed to have some of the same blood sugar balancing qualities as cinnamon.)
Sweet Version: to make the lentils and rice sweet and savory add half teaspoon of honey and half cup chopped dried apricots or raisins during cooking
In a heavy pot toast fenugreek seeds over medium heat until fragrant —about 2-4 minutes (don't burn them). Add onion and cook 1 minute more. Add 1 cup of water — carefully — it will boil and steam immediately. Add lentils and then enough water to cover (add honey and raisins if desired and half of optional herbs at this point). Reduce heat to simmer and cook lentils until desired consistency (about 30 to 40 minutes). Add water as necessary to keep lentils covered and stir occasionally. Season with salt to taste at end of cooking. Add remaining optional herbs just before serving. Serve over cooked rice. |
