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This recipe was uploaded by CarolineB
Lentils do not have much of a proprietary taste. In this dish they are cooked 'al dente' and are enhanced by some spices - freshly roasted and ground in a pestle and mortar if possible - and a bit of fat (ghee, oil, butter) to carry the flavours...
Bring a pot with 250 ml of water to boil. Add the lentils and let it cook for a few minutes. Turn off the heat and let the lentils absorb the water. If this has happened, add the spices and the fat, and stir. Cover with a lid and serve soon.