Are you longing for a warm dish? Yes? Well, then I’ve got you covered with this delicious and filling cumin-spiced red lentil dish.
Required equipment for this recipe:
- Kitchen knife
- Cutting board
- Medium serving bowl
- Sieve (sifter)
- Utensils to mix ingredients
- Large stockpot
- 3 cups water
- 1 cup red lentils rinsed
- 8 grape tomatoes quartered
- ½ Italian sweet pepper chopped
- ½ cup fresh parsley leaves chopped
- 3-4 scallions chopped
- lemon juice (of half a lemon)
- 1 teaspoon cumin powder
- 2 tablespoons macadamia nut oil
- natural salt to taste
-
Get ingredients ready for preparation and use.
-
Pour the red lentils into a sieve and rinse them of any unwanted debris.
-
Add the rinsed lentils to a stockpot with 3 cups of water and bring to a boil. Once it starts boiling, lower the heat and allow the lentils to simmer for 6-10 minutes (keep an eye on them after the 5-minute mark as they can finish sooner than expected).
-
While the lentils cook, prepare your condiments and other ingredients. Pour macadamia nut oil, lemon juice, cumin and salt of choice into a bowl.
-
Once the lentils are ready, drain off the water and add the lentils to the bowl containing your condiment mixture. Add the chopped parsley, scallions, Italian sweet pepper and grape tomatoes and mix contents.
-
There you go. Done! Your dish is now ready for serving.
As always, try as best you can to procure and use organic ingredients. Make sure to rinse and clean your produce properly before use.
Use cold-pressed, organic, non-refined and unheated oils only.
You may alternatively use olive oil or coconut oil.
You can optionally add 1 teaspoon turmeric root powder.
Special ingredient(s) used:
