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).
