My daughter, Raizel, has taken to reading some of the blogs that I follow. She is particularly taken with Lynn at Lynzrealcooking.com. When Raizel saw this recipe (and the peanut butter cheese cake) she said, “Mom, you have to make this! It looks scrumptious!”
Here is the link to her recipe:
So, as I shared earlier, I have been home sick for the past few days. What am I doing with my spare time? Cooking! So, this is my rendition of Lynn’s recipe.
2 cups red lentils
1 onion, chopped
2 cloves garlic, crushed
1 14 oz. can of diced tomatoes
1 tablespoon salt
1/2 teaspoon cinnamon
1/2 teaspoon turmeric
1/2 teaspoon cumin
1/8 teaspoon red pepper flakes
water to cover, or if using pressure cooker, 3 cups water to 1 cup beans
Sauté onions with spices and lentils, until fragrant. Add tomatoes with juice and water.
Stove top: bring to boil and let simmer until done. Adjust seasoning.
In pressure cooker: bring to pressure for 4 minutes and then released the pressure quickly by running cold water over the lid when done. Adjust seasoning.
Crockpot. Cook on low until done. Less water is required.
Here are the pictures:
Sautéing the onions, garlic and spices:
Lentils and tomatoes added:
Everyone loved it! Raizel said, “make sure to tell Lynn how much I liked it!”
Thank you Lynn for this wonderful recipe.
We enjoyed it very much!