Roman Lentils

Servings 4 
Author Rose Kumar M.D.

Ingredients

• 1 cup of dry red lentils washed
• 4 cups water
• 2 cloves of garlic minced
• 1 onion finely chopped
• 2 medium-sized carrots chopped into ½ inch pieces
• 1 tsp cumin dry roasted till fragrant *
• 1 tsp coriander seed dry roasted till fragrant *
• Pinch of asafetida
• 1 tsp salt or 2 tsp of fish sauce
• 2 bay leaves
• 3 tablespoons chopped cilantro
• 1 tsp apple cider vinegar

Instructions

1. Wash the lentils with water a few times in a mesh sieve or a bowl and decant the water. Place all ingredients and 4 cups of water, except cilantro and apple cider vinegar in a saucepan and boil till lentils are soft.
2. Add salt to taste. (For a vegan version would just use salt and no fish sauce).
3. Add apple cider vinegar.
4. Garnish with cilantro and serve.

Recipe Notes

*Combine cumin and coriander seeds dry roast on the stove and grind in a mortar/pestle