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If you like hearty
seasonings, and will be eating these over lots of plain rice, you might
double or even triple the spices. Try them with rice, potatoes,
or lots of crusty bread.
1 T oil
1 t coriander seed
1 t cumin seed
1/2 t celery seed
1/4 t anise seed
2 finely chopped jalapenos
1 T oil
3 medium onions, chopped
1 1/2 C lentils
1 pint summer vegetable
1 C water
1/2 C tomato juice or small can
1-2 T molasses or honey
1/2 t salt
Lightly crush the seeds with a mortar and pestle. Stir into the
oil and heat briefly in a small saute pan or microwave in a glass dish
(plastic will melt); add the jalapenos and let the spices steep while
you chop the onions.
Saute the onions in the oil; when they are translucent and soft, add
the spiced oils, lentils, stock and water. Bring to a gentle boil
and simmer until the lentils are how you like them.
When the lentils are tender, stir in the tomato juice, molasses, and
salt. Taste & correct seasonings with salt and pepper,
cayenne, or tabasco sauce.
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