Black lentils with onion and lots of spices

spices

  • 3/4 cup black lentils
  • 1/4 cup red kidney beans
  • 1 onion, finely chopped
  • 1 tomato, finely chopped
  • 1-2 slices ginger, chopped
  • 2 cloves garlic, finely chopped
  • 1-2 green chillies finely chopped (optional)
  • 1 tsp. lemon juice
  • 1 tsp. coriander chopped (optional)
  • 1/2 tsp. turmeric powder
  • 1 tsp. cumin seeds
  • 1 tsp. sugar
  • 1/2 cinnamon stick broken into pieces
  • 2 tsp. olive oil
  • Salt and pepper
Place the black lentils and kidney beans into a medium saucepan, add the water and bring to the boil. Reduce the heat and simmer for 20 minutes, or until tender. Drain the lentils and beans and set aside. Heat the olive oil in a frying pan, add the onion and fry until it starts to colour. Add the garlic and fry for a few seconds. Stir in the finely chopped chili, turmeric, cumin, cinnamon, salt and freshly ground black pepper and cook for one-two minutes, stirring constantly. Stir in the chopped tomato, the sugar and a squeeze of lemon juice and cook for 2-3 minutes. Add the lentils and kidneybeans. Bring to the boil. Serve with rice and/or chapati. See the recipe for chapati here >>.


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