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Featured Recipe by Dr. Preston Maring
Makes Four ServingsClick here for a printer-friendly version of this recipe
Lentil Stew and Rice
1 cup lentils
2 Tablespoons olive oil
1 large or two small onions, diced
3 large cloves garlic, chopped
1 teaspon chili powder (or more to taste)
3 cloves1/2 teaspoon freshly grated gingerJuice of 1/2 lemon1/4 cup chopped cilantro
Salt and freshly ground pepper to taste
Cover the lentils with water in saucepan. Bring to a boil, skim off the froth then simmer, covered for 15-20 minutes or until tender. If the water is not all absorbed, drain off the exess.
In another suacepan, head the oil over medium high heat then add the onions. Saute until they start to soften then add the garlic. Cook another couple of minutes. Stir in the chili powder, ginger, cloves, nutmeg & lemon juice. Add a little water if needed if the mixture seems to clump up. Add the lentils & cook over low heat for another five minutes or so. Stir in cilantro. Adjust the seasoning with salt, pepper, and chili powder.
Spoon over a serving of rice, mix it all together, and enjoy flavors from around the world.