Wednesday, February 1, 2012

Spicy, Creamy Green Lentil Casserole - Featured on Savour The Senses

On Friday January 13th, I was honoured to be a featured guest blogger on Jenny's Savour The Senses Blog.   Her blog is spectacular and has given me so much inspiration.  My Featured QlinArt recipe is here which I am posting in my own blog now.  It's perfect timing with the snowy and icy weather outside, in Montreal.  This lentil dish is rich in protein and in flavour.  The spice mix and cream make this meal incredibly savoury.  It's so easy that you can make it blind-folded (well not literally).  Just to say that it's like cooking an egg.  If you haven't cooked an egg before, I suggest you start your culinary experiments with the egg first before you try this recipe.

Preparation : 10 minutes, Cooking time : approximately 10 minutes

19 oz pre-cooked canned green lentils (unsalted if available) or 3 cups dry green lentils cooked in 6 cups boiling water for about 15 minutes
4 garlic cloves, finely minced
2 tbsp tomato paste
2 tsp red chill paste
1/2 tsp ground turmeric
1/2 tsp ground Garam Masala
1/4 cup vegetable or chicken stock
1/4 cup heavy cream (I used 15% cream)
3 tbsp olive oil
1/2 tsp garlic butter (optional)
salt and pepper to taste
handful of freshly chopped coriander to garnish

Heat large sauce pan on medium high and add olive oil.

Stir in immediately the tomato paste, chili paste, ground turmeric, ground Garam Masala for about 1 minute.

Stir in the garlic for about 30 seconds.

Add in the lentils and stir well for about 3 minute.

Pour in the chicken stock and stir for about 30 seconds.

Turn off heat, pour in the cream and stir for about 1 minute, cover and let it sit.

Add salt and pepper to taste (optional).

Sprinkle chopped coriander.

Serve hot with steamed white Basmati rice.

Serves 4 people.

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