Lentils make a very inexpensive and nutritious meal or side dish. This is an easy and tasty recipe to make. I normally freeze most of it in small plastic boxes to bring to work to heat up for my lunch.
|Suggested Serving Of Spicy Lentils With Corn Chips
- 200 grams dry lentils
- 350 grams water
- 796 milliliters of diced tomatoes
- 30 grams of olive (or canola or corn) oil
- 20 grams of Chana Masala spice
- 400 grams of chopped mushrooms
- 250 grams of diced onions
- 1 jalapeno pepper
- 1 green (or red or orange) pepper
- grams (4 cloves) of minced garlic
|Vegetables Prior To Cutting
Rinse the lentils and heat with 350 grams of water in a rice cooker, or in a pot with low heat for about half an hour until most of the water is gone.
|200 grams of lentils
Cut up the mushrooms, onion(s), peppers and garlic and fry with the olive oil in a large wok.
|Ready For Stir Frying In Wok
When browned, add the diced tomatoes and the cooked lentils.
|Can Of Diced Tomatoes
Add the spice and simmer for 10 minutes stirring occasionally.
|Chana Masala Indian Spice Blend
The lentils are often served as a single dish in a bowl and eaten with a spoon. Or they can be simmered longer to reduce the amount of liquid to serve on a plate and eaten with a fork as one item that is part of a meal. Corn chips for scooping the lentils are a great companion item.
The remainder can be put in plastic storage boxes and kept cool and or frozen. Microwave reheating is very effective.
Lentils are an exceptional emergency food item for low price and very long storage periods.
Chana Masala is manufactured by Mahashian Di Hatti Ltd (www.mdhspices.com
) and lists the following ingredients from India:
- Dry Mango
- Pomegranate seeds
- Musk melon
- Black pepper
- Black salt
- Fenugreek leaves,
- Dry ginger
- Bay leaf
- Cardamom Ammonum seeds