Ingredients:
1 tablespoon olive oil
1 large shallot, chopped
1 clove garlic, minced
1 large jalapeno, minced
1 large tomato, finely chopped
1/2 cup porcini, cremini, or portabello mushrooms, chopped
14 ounces coconut milk OR 1-1/2 cup half and half
2 cups vegetable stock
1/2 cup brown lentils, rinsed
1/2 cup red lentils, rinsed
2 teaspoons paprika
2 tablespoons mint, chopped
1-1/2 teaspoon dill
1/2 teaspoon sumac
salt and pepper, to taste
juice of 1 small lemon
Saute shallot and garlic in olive oil. Add jalapeno, tomato, and mushrooms. Cook until a thick sauce forms. Add remaining ingredients except lemon. Simmer 30 minutes until the lentils are tender. Add lemon juice. Remove from heat and let stand 10 minutes before serving. Garnish with paprika and sumac.
No comments:
Post a Comment