1 cup red
piece of cinnamon stick
teaspoons finely chopped fresh ginger
drops of lemon juice
chopped fresh mint leaves (optional)
lentils, water and some salt in a saucepan, bring to a boil
and cook 1 minute. Add the cinnamon stick and cloves. Lower
the heat, cover the pan and cook the lentils for 18 minutes,
or until soft. Remove from the heat, drain the lentils but
serve the cooking liquid. Discard the cinnamon stick and
by hand or in a food processor. Add the remaining ingredients.
Stir in some of the cooking water if the puree seems dry.
Season to taste with salt and pepper.
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