3 cups water
1 cup lentils
3 tablespoons olive oil
2-3 large cloves garlic slivered
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 teaspoon cayenne pepper
1/2 teaspoon sea salt
1/4 cup white vinegar
1 tablespoon chives chopped
Put lentils in water, cover, and turn on high to boil. Once they are boiling, stir, and simmer for 30 min, keeping covered. Stir 2-3 times throughout cooking.
While lentils are cooking, put 1 of the 3 tablespoons olive oil in a sauce pan and use it to saute the garlic. Keep an eye on it, stirring occasionally. Remove from the burner when golden brown....about 5-6 min. DO NOT let the garlic turn brown or burn.
Once removed from burner, add the cumin, ground coriander, cayenne pepper, sea salt, and vinegar. Stir.
Once lentils are finished promptly remove them from water by straining them in a strainer. Once strained, transport to small serving bowl and rubber scrapper all the garlic mixer from the saucepan, on top the lentils. Add chives, and remaining 2 tablespoons olive oil. Stir to mix.
This dish can be served warm, room temp., or even cold as a salad. It is delish. Taste like Cuba to me!
I was pleasantly surprised when looking at the lentil bag how GOOD they are for you! lots of protein, little carbs, NO fat.......good stuff:)
...May be garnished with fresh parsley n lemon if feeling fancy:)