Lentils with a light touch of spices

Bringing the taste of South Asia and the Middle East to the table with a light touch of spices.

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1- In a deep pan, place some olive oil. Fry lightly about five cloves of garlic grated, three centimetres of fresh ginger root grated, one and half teaspoons of turmeric, two teaspoons of cumin powder, the seeds of seven cardamom pods, a stick of cinnamon, and some salt to taste.
2- When the aroma of the garlic and the spices starts to be released, add 500 gr of washed brown lentils (I used organic lentils). Mix well so that they are well covered with the spices. Let them fry for at least five minutes, mixing often.
3- Add 500 gr of small cherry tomatoes, each cut in half. Mix again.
4- Cover with water and bring to a boil. Then simmer, adjusting the water amount, for about 40 minutes.

Serving: I served the lentils covered with fresh basil, along with white Basmati rice cooked with raisins, a plate of cucumbers and raita (plain yoghurt with salt, cumin and fresh mint).

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