Spicy red lentils

Recipe Information

Ingredients

• 1 1/4 cups dried red lentils, picked over, rinsed, and drained

• 3 cups water

• 1 bay leaf

• 1/2 teaspoon salt

• 2 tablespoons olive oil

• 1/2 serrano pepper seeded and finely chopped

• 2 cloves garlic, minced

• 2 teaspoons ground cumin

• 1/2 teaspoon ground coriander

• 1/4 teaspoon ground cinnamon

• 3 tablespoons fresh flat-leaf (Italian) parsley, chopped

• 3 tablespoons fresh cilantro, chopped

• 1 1/2 tablespoons fresh mint, chopped

• 1/2 teaspoon freshly ground black pepper

• 2 tablespoons red wine vinegar

Directions

• Bring the lentils, water, bay leaf, and salt to a boil in a saucepan over medium-high heat. Reduce heat, cover partially, and simmer 12-14 minutes until the lentils are tender. Drain and discard the bay leaf, then set aside.

• Heat the oil over medium heat in a small frying pan. Sauté the chili and garlic 1 minute until softened, then add and cook the cumin, coriander, and cinnamon 1 minute. Remove from heat.

• Mix the lentils and spice mixture in a large bowl. Add the parsley, cilantro, mint, remaining salt, and pepper. Stir in the vinegar and serve immediately.

Nutrition (per serving)

• Calories: 172 cal

• Total fat: 5g

• Saturated fat: 1g

• Monounsaturated fat: 3g

• Cholesterol: 0mg

• Sodium: 212mg

• Carbohydrate: 24g

• Fiber: 6g

• Protein: 10g