The above ingredients are a mix of ones I have found in Korea and those I have brought with me from a recent trip back home (turmeric, curry powder and cumin). The lentils were purchased online from nicedeli.com.
List of ingredients needed:
- 250 g (1 cup) red or yellow lentils
- 1 tbsp olive oil for cooking
- 1 finely chopped onion
- 1-2 cloves of crushed garlic
- 1x3 cm piece fresh ginger peeled & finely grated (for this I used packaged chopped up ginger...about a tiny teaspoon)
- 2 tsp ground corainder
- 1 cup coriander roughly chopped
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 3 1/2 cups veggie stock (I didn't have this...so I used chicken stock instead..still looking for the veggie stock)
- 1 tbsp fresh lemon juice
- S & P to choice
How it was made:
- I first chopped up all the veggies and got out the necessary spices and such.
- The directions called for me to rinse the red lentils till the water ran clear, but I skipped this as I was hungry and lazy.
- I sauteed the onions on med. heat with the garlic for about 7 minutes or till things turned clear and soft.
- Afterwards, I added ginger, coriander (fine particles), cumin, turmeric & chili powder.
- Stirred for a minute and then poured in the lentils and stock. Cover and bring to a simmer.
- After simmering uncover and leave simmering for 20-25 minutes. Wait till the lentils are soft and thicken.
- Season with the S & P, along with the remaining coriander and lemon juice.
The results were quite good with a nice zing of the lemon and a good feel in the spices. Although, I need to figure out the right setting to let it simmer longer as the lentils weren't soft all the way.
Overall, a good meal to throw into the usual mix of things and something I am happy I put together.