It's been a while since I got all foodie on you, but yesterday I came across a couple of bags of lentils hiding in my pantry. I hadn't cooked lentils in ages, and thought it was about time.
So this afternoon, I made up this dish.
- 2 carrots, peeled and finely diced
- 2 stalks of celery, finely diced
- ½ medium red onion, finely diced
- 2 large cloves garlic, minced
- 2 pinches of sea salt
- 3 TBS extra virgin olive oil
- 1 cup chicken stock
- 3 cups chicken broth
- 1 cup red lentils
- 1 cup green lentils
- 1-2 Tsp Garam Masala to taste
In a 6 quart pan, heat the olive oil over high heat. Add the mirepoix (the carrots, celery, and onion) along with the garlic and the sea salt and sauté until softened and translucent.
Add the chicken stock, the chicken broth, the lentils, and 1 teaspoon of the Garam Masala. Reserve the rest for later.
Stir well and allow to come to a boil. Lower the heat, cover, and simmer for 15 to 20 minutes.
Taste and adjust seasonings as required.
Serve over Basmati rice. Leftovers, including the rice, may be frozen.