Middle Eastern Lentils in Broth
We're sticking with the lentil theme for another recipe. It turns out that making lentils really tasty is one of my super powers. Who knew?
1 poblano pepper, small slices
6 cloves garlic, thin slices
2 jalapeno, seeded and minced
1 serrano, seeded and minced
1 pint grape tomatoes, halved
Spinach and Arugula
1/3 cup dry lentils
2 tbls olive oil
3 1/2 cups of water
1 tbl salt
1 tbl ras el hanuot
The salt and ras el hanout amounts look high, but there are a lot of ingredients and there is a lot of water. It's just a lot of food, so it needs a lot of seasoning.
Start by cooking down the various peppers and salt in a large sauce pot, uncovered over medium high heat . When the peppers start to make noise add the oil. Stir to coat the peppers with the oil.
Let them cook down for 5 minutes and then add the garlic and ras el hanout..
Continue cooking for 5 more minutes. Then add the tomatoes.
Allow this mixture to cook until the tomatoes begin to get mushy.
Now add 2 cups water and simmer for at least 10 minutes.
Add lentils. Cover. Cook until the lentils are tender. Adding another 1 1/2 cups water once the first batch of water is mostly absorbed.
Next add your spinach and arugula. A few handfuls of each. Stir that into the mixture, cover again and simmer a few more minutes or until the greens are nicely wilted and bright green.
Enjoy your very tasty lentils.