Red Lentils with toasted spices
Stimulating spices warm the belly so that it can match your summery exterior. This dish is savory and will bring a smile to your face. Better still, you'll feel invigorated after eating it.
handful of whole cumin seeds
large handful of mustard seeds (yellow, brown, or some of each!)
handful of whole coriander seed
tiny handful of whole fennel seed
1/2 handful of whole fenugreek seed
4 cardamom pods
pinch of Asafoetida powder
1 white medium white or yellow onion, chopped
3 large cloves of garlic, sliced
4-10 dried Birdseye chilies (optional, for spicy flavor)
2 cups of split red lentils (available in our bulk section or from Bob's Red Mill)
1 large lemon
Fine ground salt
In a dry pan, toast cumin, mustard, coriander, fennel, and fenugreek seed and cardamom (place seeds in cool pan and turn on high heat)
When seeds are popping and smell good, add Chosen Foods Avocado Oil spray to coat pan
Immediately add pinch of asafoetida, chopped onion, sliced garlic, and whole chilies and stir with wooden spoon
Add 2 pinches of salt and mix in
When onion starts to brown, add dry lentils and mix thoroughly
Add 7 cups of water, 2 pinches of salt, and bring back to a boil
When lentils start to bubble, and foam forms on top, use a ladle or spoon to skim off foam (removing the starch will help prevent flatulence!)
Turn down to a simmer and cook for 10 minutes.
Remove lentils from heat and add 2 more pinches of salt, or salt to taste. Cut lemon in half and juice directly into lentils, using a metal strainer to keep the seeds out and twisting the lemon halves over a fork to get maximum juice.
Let sit 10 minutes and taste. Serve with your favorite rice or naan. If you don't eat grains, try with some roasted cauliflower and a salad.