I love this combination of red lentils, onion, garlic, ginger, and spices cooked together in a vegetable stock. I found the recipe on an Afghani site and tweaked it to make it my own. John sautéed the onions and spices while I finished the cutting up. Once you put the lentils and broth in, it only needs to cook another twenty minutes. We had the brown rice left over from last week’s un-chiladas and I whipped a Greek salad to round our dinner out.
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