Mushy greenish-brown lentils, which are rich in minerals and renowned as an amazing source of cholesterol-lowering fiber, may not be your first choice at the dinner table. Thankfully, this blogger makes the legumes taste exceptionally appetizing by simmering them in spices like anise, cumin, and paprika.
Ingredients:
1 tbsp. extra-virgin olive oil
1 c. chopped yellow onion
3 cloves garlic
1 1/2 c. lentils
4 c. low-sodium chicken or vegetable stock
2 tbsp. ground cumin
1 tsp. anise seed
1 tsp. smoked paprika
1/2 tsp. ground coriander
1/4 tsp. ground red peppers
Directions:
Heat the olive oil in a large skillet over medium heat. Add the onions and garlic and cook, stirring occasionally, for 2-3 minutes, or until the onion begins to soften. Add the lentils and stir to coat with the oil. Cook for another 8-10 minutes, stirring often, to toast the lentils. Stir in the stock and spices, increase the heat to high and bring to a simmer. Cook until most of the stock has been absorbed, about 20-25 minutes.
Recipe provided by Julie Grice of Savvy Eats
