Lentils from Yemen (2)

 I love lentils, and I can eat them every day.....Since I discovered Yemenis' cuisine in Youtube, I'm in love with the taste, the complexity of textures, as well as how easy they are to make.

This dish of red lentils has cashew and chopped cilantro as part of the dish, and not as a topping. It created a wonderful flavor!

Lentils from Yemen 

2 cups of washed red lentils 

3 Bay leaves

1 teaspoon of turmeric

Soak the lentils for 30 minutes. Wash and cook them in 3 1/2 cups of water with the bay leaves ant turmeric. Set aside.

1/2 of a cup of cashews soaked for 2 hours, and blended to a thick paste.

Olive oil

2 onions chopped 

4 garlic cloves chopped

4 cm ginger grated

2 big carrots grated 

4 tomatoes diced 

2 tablespoon of tomato paste 

2 teaspoon each of cumin, coriander, and paprika

Salt and black pepper to taste

4 Kashmiri dried hot peppers

One cup of water or more

1/2 of a cup of fresh coriander chopped

1 1/2 teaspoon of red chili Kashmiri powder

In a pot, add olive oil along with garlic and ginger. Cook them until they are translucent. Add the spices, carrots, tomatoes, tomato paste, salt and pepper. Simmer it for 5-7 minutes. Add the cooked lentils, red chili, and correct it for salt. Add water, and more according to your taste. Add the cashew paste, and let it simmer for 5 minutes. Add the chopped coriander, and let it cook for 2 minutes. ENJOY!