“Spiced Lentils” is a recipe I created sometime in the last two years since moving to Brazil. You don’t have to follow the spices exactly – you can omit any, add more of or less of – it all depends on your taste. But these are the measurements that I use when making lentils and for me and my family, it’s the perfect blend – flavourful without burning your mouth.
You can eat them as a side dish or a main dish. Serve with rice or couscous, or you can be more elaborate with ideas and recipes I’ve listed below.
1 cup green(or brown) dry lentils, rinsed
1 tsp salt
1 tsp curry
1 tsp turmeric
1/4 tsp pumpkin pie spice (a mixture of cloves, nutmeg and cinnamon)
1/2 tsp pepper
Few shakes of cumin
4 cups of water
Mix everything together in a pot on high and cover with lid. Bring to a boil.
Turn down the heat to low. You can simmer lentils for about 40 minutes or until the water has been absorbed,
Boil for 5-10 minutes, turn off the heat and let them sit with the lid on for at least an hour and a half. This is definitely the most economical and environmental option and the one I use if I have time.
Here are a few different ways my family eats spiced lentils:
- in soup
- in hummus
- with fried onions and fried eggs on top
- in a loaf – I have made this “Really Good Lentil Loaf” many times and it is true to its name.
- in tapiocas with cheese (tapiocas are a kind of Brazilian crepe made with tapioca flour and water):
Enjoy, and if you have any questions do not hesitate to ask in the comments below.