Lentils

If you have ever had the sorry broth that passes for lentil soup, you are probably neutral or slightly apprehensive toward lentils. This is a better kind of recipe for lentils. It is not a recipe for soup. If you know what good bean soup is like, this is sort of like that, but thicker. And tastier. And you don't have to put any big fat squares of pork fat in. Not that I have anything against big fat squares of pork fat. Mmm. Pork fat.

Ingredients:

1 cup dry lentils
3 cups water
3 cloves of garlic
1 bay leaf
1 tsp ground ginger
1 tbsp cinnamon
1 tbsp lemon juice
1/8 tsp asafetida (optional)
3/4 tsp salt
1/8 tsp pepper
1/8 tsp cayenne
2 tbsp olive oil

Rinse and drain your lentils. Chop up the garlic into little bits. Add water, bay leaf, ginger, garlic, and cinnamon to lentils, and set them to boil. When the mixture is boiling, reduce heat, cover, and simmer about 40 minutes. Add the rest of the ingredients about 20 minutes after cooking starts. Uncover it after about 40 minutes and when you are satisfied with the consistency (I like mine kind of sludgy) turn the stove off and eat your lentils with rice.

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The odour of Asafetida is stronger and more tenacious than that of the onion, the taste is bitter and acrid; the odour of the gum resin depends on the volatile oil. It is much used in India and Persia in spite of its offensive odour as a condiment and is thought to exercise a stimulant action on the brain. ... Owing to its vile taste it is usually taken in pill form...

--- Whoever wrote this was weak.

Brian R. Gaeke