Luca's Lentils

Recipe Ingredients

1 tablespoon	15ml	Olive oil
1 tablespoon	15ml	Onion - minced (small)
1		Carrot - diced
		Salt - to taste
		Freshly-ground black pepper - to taste
2		Garlic cloves - peeled and smashed
3		Tomatoes - cored and diced
1 teaspoon	5ml	Minced fresh gingerroot
1/2 teaspoon	2.5ml	Hot or medium Madras curry powder
		= (or Garam Masala)
1/2 teaspoon	2.5ml	Lemon pepper seasoning
1/2 teaspoon	2.5ml	Herbs de Provence
2		Bay leaves
1 cup	237ml	Water
1		Chicken bouillon cube
4 cups	948ml	Precooked brown lentils
1 tablespoon	15ml	Fresh lemon juice - (to 2) - or to taste
		Extra-virgin olive oil - for drizzling

Recipe Instructions

In a large saucepan set over moderate heat, warm the oil until it is hot, add the onion, carrot, salt and pepper and cook, stirring occasionally, for 5 minutes.

Add the garlic and cook 1 minute. Add the tomatoes, gingerroot, curry powder or Garam Masala, lemon pepper seasoning, herbs de Provence and bay leaves, and cook, stirring occasionally for 2 minutes. Add the water and bouillon cube and cook, stirring occasionally, for 5 to 7 minutes more, or until mixture has thickened.

Add the lentils, and simmer, stirring occasionally, for 5 to 7 minutes more, or until flavors have blended. Discard bay leaves.

Before serving, stir in the lemon juice and drizzle with the extra-virgin olive oil.

This recipe yields 4 servings.

Source:
MELTING POT with Padma Lakshmi - (Show # MP-1A49) - from the TV FOOD NETWORK

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