Cumin Lentils

Lentil are great source of protein and iron. They cook quickly and are easy to dress. This lentil recipe is designed to go in a pasta salad or on a bean sandwich. It's slightly flavored, but mild.

3/4 cups dry lentils
1/2 teaspon cumin seed (or 1/4 ground)
1 1/2 cups water
mccormick chicken grilling seasoning
6 small or 4 large cloves of garlic

In a medium saucepan dry toast cumin seeed for 5-7 minutes or until it smells delicious. Alternatively you can use ground cumin. Add it at the end with the garlic and other seasonings.

Add water and lentils to pot and bring to a boil. Then reduce heat and simmer approximately 20 minutes.

In the meanwhile shell your garlic cloves. No need to chop. Just remove the skin.

Taste lentils after 15 minutes to determine whether to keep cooking or to take off the heat.

When lentils are tender add seasoning and garlic cloves. Stir. Cover. and leave sit on warm burner for five minutes.

Serve immediately over pasta salad, on toasted wheat bread or garden salad. Or let flavors mingle overnight in the fridge.


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