- 175g/ 6 oz yellow lentils.
- 3 large garlic cloves, bashed up
- 3 tbs coconut oil
- 1 tsp ground cumin
- Cayenne pepper to taste
- salt and pepper
- squeeze of lemon juice
- a big handful of mint leaves.
Serves 3 – 4.
- Heat the oil in a saucepan and add the garlic and half the cumin.
- Stir about for 1 min then add the lentils.
- Stir well then add about 750ml/2 cups of water.
- Bring to the boil – hover about when it does get to the boil or the top of the cooker will become a serious mess.
- Reduce the heat, cover and put over a heat diffuser or as low a heat as possible.
- Leave to cook for up to 3 hours, checking the water from time to time so it doesn’t burn.
- When nearly ready to serve, give a good stirring and add the rest of the cumin, the cayenne, the salt and pepper.
- Leave for a further 10 minutes whilst giving the mint a chopping.
- Check the seasoning, then add the chopped mint and serve.
The reason I give such a long cooking time is so the phytates in the lentils are destroyed.