This recipe is an adaptation of Eggplant Napoleon made by Dolly at koolkosherkitchen.wordpress.com
I wanted to make something fast, easy, and flavorful, which also included sumac.
Before blogging, I had never heard about this spice. Now, however, Raizel, my budding gourmet, loves it! She often requests recipes with sumac, and she will even suggest a recipe so that I can specifically include it. Dolly said that sumac has a lemony taste. That was how I enticed my husband to try it.
Raizel and I are also big fans of cumin.
So, I took the spice combination that Dolly used for the eggplant and substituted lentils instead. I suspect that other beans could be used too.
What is nice about the red lentils is that they break apart, and then can be used like a spread.
If you are not already acquainted with Dolly, please go and check out her wonderful blog. I am a big fan!
Eggplant Napoleon – koolkosherkitchen from https://koolkosherkitchen.wordpress.com/2016/07/31/eggplant-napoleon/?c=316#comment-316
2 cups red lentils
4 cups water
2 cloves garlic, crushed
1 tablespoon salt
1/2 teaspoon pepper to taste
1/2 teaspoon cumin
1/4 teaspoon coriander
1/4 teaspoon sumac
1/8 teaspoon cinnamon
Optional: chopped fresh cilantro
Wash and rinse lentils. Add water. Cook until tender. Add spices.
The secret is to make sure not to add too much water. I actually did, as you can see from this picture, so I needed to drain the water out before adding the spices.
This was a hit. My husband said, “this is killer. I usually don’t even like these spices.”
I have been eating it this week, and it is delicious served with rice or on crackers. Thank you Dolly!