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Ingredients
for 4 people
- 300 g (10.58 oz.) peeled red lentils
- 2 shallots
- 1 clove of garlic
- 2 carrots
- 600 ml (20.28 oz.) vegetable broth (or water)
- 1 tsp cumin
- 1 tsp turmeric
- 1 tsp curry
- 2 pinches of paprika
- ½ tsp of cinnamon
- 1 cm of fresh ginger
- 1 bay leaf
- 1 tbsp of Classic extra virgin olive oil
- 1 tbsp of Tulsi citrus oil (basil)
- Black pepper and salt to taste
- Some sprouts and basil leaves
Instructions
- Pour the Classic extra virgin olive oil in a pan and fry shallots and carrots, previously
finely chopped. - Add also peeled and crushed clove of garlic. Put on all the chopped spices and cook for 1-2 minutes, all the essential oils will come out and enhance the scent.
- Now add the rinsed lentils and cook for a couple of minutes.
- Pour two cups of broth or hot water, salt, and let the lentils simmer low until they are soft (about 15 -20 minutes).
- Add more hot water if it gets too dry. It is possible to blend a part of the lentils for a more velvety consistency.
- Season with salt and serve with a drizzle of Tulsi citrus oil (basil).
Colonna Chef
Extra virgin olive oil producers from Molise, Italy. Discover our recipes recommendations for our infused olive oils. You can find the infused olive oils on our online shop.
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