Slow-Cooked Creamy Black Lentils with Whole Spices

Name: Slow-Cooked Creamy Black Lentils with Whole Spices
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 6
Cuisine: Global
Ingredients: 1 leave bay; 6 servings cardamom; 6 servings cayenne; 6 servings chiles; 6 servings cilantro; 6 servings cinnamon; 6 servings cumin; 6 servings garlic; 6 servings ginger; 6 servings heavy cream; 6 servings kidney beans; 6 servings red onion; 6 servings sea salt; 6 servings yellow split peas

You can never have too many main course recipes, so give Slow-Cooked Creamy Black Lentils with Whole Spices a try. This recipe makes 6 servings with 364 calories, 21g of protein, and 7g of fat each. This recipe covers 26% of your daily requirements of vitamins and minerals. A mixture of kidney beans, cinnamon, cayenne, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the cardamom you could follow this main course with the Cardamom Buttermilk Pie as a dessert. From preparation to the plate, this recipe takes approximately 2 hours.

Instructions

Place the lentils and split peas in a large saucepan. Fill the pan halfway with water and rinse the legumes by rubbing them between your fingertips. The water will become cloudy.

Ingredients you will need

Split Peas

Legumes

Lentils

Water

Equipment you will use

Sauce Pan

Frying Pan

Drain this water. Repeat three or four times, until the water remains relatively clear; drain. Now add 6 cups water and bring to a boil, uncovered, over medium heat. Skim off and discard any foam that forms on the surface.

Ingredients you will need

Water

While the water is coming to a boil, combine the garlic, ginger, and chiles in a food processor. Pulse until the ingredients are minced.

Ingredients you will need

Chili Pepper

Garlic

Ginger

Water

Equipment you will use

Food Processor

As soon as the water is boiling and you have discarded the foam, add the minced blend and the cardamom pods, bay leaves, and cinnamon sticks. Lower the heat to medium, cover the pan, and simmer, stirring occasionally, until the lentils swell up and soften and the split peas are fall-apart tender, about 1 hour.

Ingredients you will need

Cinnamon Stick

Cardamom Pods

Bay Leaves

Split Peas

Lentils

Water

Equipment you will use

Frying Pan

While the legumes are cooking, heat 2 tablespoons of the ghee in a medium-size skillet over medium-high heat.

Ingredients you will need

Legumes

Ghee

Equipment you will use

Frying Pan

Sprinkle in the cumin seeds and cook until they sizzle, turn reddish brown, and smell nutty, 5 to 10 seconds.

Ingredients you will need

Cumin Seeds

Add the onion and stir-fry until it is light brown around the edges, 3 to 5 minutes.

Ingredients you will need

Onion

Reduce the heat to medium-low and stir in the tomatoes, salt, and cayenne. Simmer the sauce, partially covered, stirring occasionally, until some of the ghee starts to separate on the surface, 6 to 10 minutes. Set the skillet aside until the legumes are ready.

Ingredients you will need

Tomato