Wednesday, June 13, 2012

Cilantro Lentils with Red Potatoes

Cilantro Lentils with Red Potatoes
Estimated cooking time:45 minutes to 1 hour

Green lentils- 16-ounce bag
Red potatoes- 4-5 medium
2 Small red bell peppers- chopped
1 cup finely chopped carrots
Juice of ½ lemon, plus 2 tsp lemon juice reserved
Seasoning- pepper and salt to taste
½ tsp cumin
½ tsp chili powder
2 tbsp butter
1tbsp olive oil
½ cup coconut milk
2 tsp lime juice
Cilantro- ½ bunch, fresh and chopped

Soak lentils for about 5 minutes and rinse well. Put lentils in a pot and cover with water about 1 inch over lentils. Bring to boil and then turn down to medium heat. Add salt & pepper to taste. Add lemon juice.
 Cut potatoes into cubes and sauté in a skillet over medium-high heat  in butter and oil until tender. Season with salt, pepper, chili powder and cumin. Add to lentils.  Add bell peppers and chopped carrots to skillet, sauté until tender. Season with salt and lightly with pepper. Add peppers to lentils. Pour coconut milk into skillet while hot to deglaze and add to lentils. Turn down to low heat and continue cooking  until lentils are tender, about 30 minutes to 45 minutes. (depends on how fresh the lentils are, etc.)  Add fresh chopped cilantro, reserved lemon and lime juice when done and mix well. Serve immediately.

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