Brown lentils / puy lentils (in French) are the best in the lentils family. They taste great in salads, stews, curries and even in a mash because of their flavour. I make these brown lentils at least 2 times a week and today I am sharing one of my favourite preparations.
Brown lentils is a big part of our diet, I like to cook lentils in a lot of different ways most importantly I like to serve them with anything possible. I always like to try new flavours in my dishes otherwise I find cooking mundane.
A few days ago I came up with this menu of Brown Lentils, Couscous and Baba Ganoush, unusual combination one might say but strangely enough it worked really well. It has definitely become my favourite.
The star of the meal was this dish I made using some herbs and very different spices.
I used pressure cooked lentils for this dish but you can certainly use canned ones or you can boil them in water till they are cooked.
Do give this recipe a try and try with this combination! You will love it.
- 1 ½ cup cooked brown lentils or 1 can of lentils
- 1 big onion finely chopped
- 4 cloves of garlic finely chopped
- ½ cup canned fire roasted or diced tomatoes
- 2 chillies finely chopped (optional)
- 1 tbsp chopped rosemary
- 1 tbsp chopped tarragon
- 1 tsp smoked paprika
- ¼ tsp nutmeg powder
- ½ tsp red chilli powder
- Salt to taste
- 1 cup water
- 1 tsp butter
- 2 tsp olive oil
Heat butter and oil together. Add in the onions, chillies, garlic and sauté till golden brown. Add in the tomatoes and red chilli powder, continue to cook for another 5 minutes.
Add in the herbs, smoked paprika and nutmeg powder. Add salt and mix it well.
Add in the cooked lentils, mix well. Add in the water, simmer for 10 minutes.
Garnish with the herbs you desire.