Red Lentil Kitchari
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs. When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
Serves: 2
Ingredients:
Lentils:
2 Cups Vegetable Stock
1 Cup Red Lentils
Vegetables
½ Sweet Onion, diced
3 Cloves Garlic, minced
1 chile pepper, seeded and minced
A little Extra Virgin Olive Oil
Everything Else:
½ Tsp Paprika
¼ Tsp Turmeric
⅛ Tsp Cumin
⅛ Tsp Coriander
2 Cups Cooked Brown Rice, to serve
Cilantro, for garnish
Instructions:
Bring lentils and vegetable stock to a boil, then simmer for about 10 minutes. Do not stir, this mashes the lentils! When done, remove from heat.
While lentils are cooking, sauté the sweet onion, chile, and garlic in a little olive oil on medium-low heat until onions are translucent.
In a small bowl, mix together spices.
When everything is done, mix onions and garlic and spices into the pot of lentils.
Serve the kitchari over brown rice or any other grains you have on hand, like quinoa or millet. The kitchari can always be eaten on its own with bread!
Enjoy, and eat with intention.
Slightly adapted from a recipe from wellandfull.com