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Cooked by: Chef / Last Modified: 3/24/2004 / Course: entree / Difficulty: Easy / Preparation Time: 30-60 Minutes / Number of Servings: 8 |
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Directions: Rinse the red lentils.
Bring to a boil in a large pot and then reduce to a simmer, stirring occasionally to keep the lentils from sticking.
While it simmers, prepare beets and garlic. Cut the beets in four. Crush and chop garlic.
Saute garlic in oil, add beats and reduce heat to medium-low. Cook, stirring occasionally for about 5 min. Add contents of the frying pan to the lentil pot. Also add soup cube, cumin, coriander, dried red chilies, and salt (to taste).
Simmer for about 20-30 minutes, until the lentils start to disintegrate.
Serve with basmati rice.
| Ingredients:
137/4377 Quart(s) oil
4/23 Ounce(s) salt
1 Ounce(s) soup cube vegetable stock
5 dried, crushed, small chili peppers
326/625 Ounce(s) coriander
1 27/625 Ounce(s) cumin
326/625 Ounce(s) turmeric
5 Ounce(s) garlic
66 477/625 Ounce(s) water
10 Pound(s) small/medium beets
2 Can(s) dried red lentils |
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