Sweet Lentils

Submitted by Engrossed

"I received this recipe from a co-worker. She loves it. I haven't tried it yet. The ingredients seem interesting. She says it has a wonderful aroma and sweet flavor. A written quote from her "This is a great one, very "comfy" on a cold morning or afternoon!""

 

• Ready In: 1hr 10mins
• Ingredients: 11
• Serves: 12

ingredients

• 4 cups red lentils or 4 cups yellow lentils
• 16 cups vegetable broth (can mix) or 16 cups coconut milk (can mix)
• 1⁄4 cup fresh ginger, peeled and sliced
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1 teaspoon ground nutmeg
• 1⁄4 cup rose water or 1/4 cup lime juice
• 2 cups raisins (can mix) or 2 cups dates (can mix)
• 1 cup almonds, chopped
• 1 cup green pistachios, chopped
• 1⁄2 cup pumpkin seeds, chopped

directions

1. Mix everything except the nuts and raisins in a large dutch oven and boil until most of the liquid is absorbed. Approx 30 minutes.
2. Preheat oven to 350.
3. Transfer lentils to a large flat dish, stir in nuts and fruit. Bake for 30 minutes.
4. Serve with fresh bread and honey.
5. Garnish with fresh chopped coriander, or minted yogurt.

Reviews

[FrankieandJohnny]

YUMM!!! Wow! This is good!

 

[Studentchef]

This really was an aromatic dish, and sweet too. I halved this recipe and it still gave alot to feed for my family. I like having raisins in this dish, and it was very filling in the end.

 

[Mirj2338]

These are really good! But they are really for people who are a bit adventuresome in their eating, because you really don't expect lentils to be sweet. I thought that red lentils would break apart too fast, and we don't have yellow lentils here, so I used the greenish-brown ones, which held up nicely. I love the fact that it has so much ginger in it, which I grated frozen on my Microplane zester. I used lemon juice instead of the rose water/lime option, dates as opposed to raisins, and instead of 1/2 cup of pumpkin seeds I just upped the pistachios to 1 1/2 cups and used a handful of sunflower seeds. We had this as a side dish with cottage pie on a wintry, rainy Saturday, with warm challah and a nice glass of Cabernet. Thanks for posting!