Oh, real quick before I run to the post office. Aneesah Tanya and some others asked how I cook my lentils. In kushari, a lot of the flavor comes from the separate tomato sauce and the garlic vinegar, so some people really just boil the lentils and dont do much with them. But NOT ME! I like FLAY-VAH. :). So, for one pound of lentils: Rinse them, pick over to remove stones if necessary, set aside to drain. Then in a large high sided pot, heat a tablespoon of oil. Chop up one medium onion and sautee over medium heat until softened but not browned. Chop two cloves of garlic finely and add to onions, cooking them an additional five minutes or so. (You can added a halved jalapeno here if you want some heat). Add 8 ounce can (small one) of tomato sauce. Add two teaspoons cumin, 1/2 teaspoon turmeric, 1/2 teaspoon black pepper, a cinnamon stick if you like it (I dont usually) and 1 teaspoon salt. Sautee this mix for about five minutes until the tomato sauce thickens a bit then add lentils, stir to coat. Add water to cover, raise heat, and immediately after it boils reduce to a simmer. Add water after about twenty minutes as the lentils soak up a lot. Correct the seasoning, adding more salt if necessary. Cook until tender. I like mine more dry rather than soupy. These spices are only suggestions. You can use coriander or red pepper flakes or other spices you like. These lentils are what I use as the protein aspect of my kushari. You can serve them alone as a soup with bread also.
Posted on: Fri, 02 Jan 2015 20:21:16 +0000
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