Ingredients
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1 tablespoon olive oil
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1 teaspoon minced garlic
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½ teaspoon ground coriander (cilantro)
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¼ teaspoon ground cumin
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½ teaspoon chili powder
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¾ cup cooked lentils (see Note below), drained and rinsed well
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1 medium head red cabbage, chopped into thin strips
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2 tablespoons fresh lemon juice (from about 1 large lemon)
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1 tablespoon extra virgin olive oil
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1 tablespoon balsamic vinegar
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Salt and pepper to taste
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Optional: 1/3 cup raw pumpkin seeds
Directions
Subtitle: A Perfect Middle Eastern Dish
Description: This recipe is perfect for anyone who loves spices and exotic flavours from the Middle East. It combines lentils with cucumbers for a delightful twist on traditional dishes. The result is a wholesome meal that will satisfy your taste buds!
Ingredients:
– 1 tablespoon olive oil
– 1 teaspoon minced garlic
– ½ teaspoon ground coriander (cilantro)
– ¼ teaspoon ground cumin
– ½ teaspoon chili powder
– ¾ cup cooked lentils (see Note below), drained and rinsed well
– 1 medium head red cabbage, chopped into thin strips
– 2 tablespoons fresh lemon juice (from about 1 large lemon)
– 1 tablespoon extra virgin olive oil
– 1 tablespoon balsamic vinegar
– Salt and pepper to taste
– Optional: 1/3 cup raw pumpkin seeds
Instructions:
1. Heat the oil in a large pot over medium heat until shimmering. Add the garlic and saute briefly until fragrant.
2. Stir in the remaining spices and stir until combined. Add the lentils and stir to coat evenly with the seasonings. Cook, stirring occasionally, for 1 minute more.
3. Meanwhile, combine the chopped cabbage, lemon juice, and olive oil in a medium bowl. Season with salt and pepper to taste and set aside.
4. When the lentils have thickened slightly, add the prepared cabbage mixture and mix thoroughly. Serve warm or at room temperature, garnished with pumpkin seeds if desired.
Difficulty Level: Easy
Servings: 4
Note: For the best results, use brown lentils. If you can’t find them locally, try red lentils instead. Rinse them before cooking as they tend to absorb water during storage.
Steps
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1
Done
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Heat the oil in a large pot over medium heat until shimmering. Add the garlic and saute briefly until fragrant. |
|
2
Done
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Stir in the remaining spices and stir until combined. Add the lentils and stir to coat evenly with the seasonings. Cook, stirring occasionally, for 1 minute more. |
|
3
Done
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Meanwhile, combine the chopped cabbage, lemon juice, and olive oil in a medium bowl. Season with salt and pepper to taste and set aside. |
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4
Done
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When the lentils have thickened slightly, add the prepared cabbage mixture and mix thoroughly. Serve warm or at room temperature, garnished with pumpkin seeds if desired. |
