Mexican-style dahl

1 cup lentils
1 heaping Tablespoon coriander
1 heaping Tablespoon cumin
1 heaping Tablespoon bouillon, “Knorr Caldo con Sabor de Tomate Y Chipotle Bouillon”
1 teaspoon Chipotle (spicyness varies by batch, so test picante level by adding half at first.)
4 cubes ‘Knorr MiniCubos Cilantro Sazonadores’ AKA “MiniCubes Cilantro Seasoning”
20 oz. can crushed tomatoes.

Add lentils to a medium pot, and add enough water to cover them with 3 inches water.  Make a note of the water level, you will be maintaining the same water level in the finished result.  On medium heat, boil lentils for 30 minutes, monitoring water level so that lentils do not stick to the bottom or burn.  If the lentils are no longer fully submerged, add more water.  Continue boiling until about half of the lentils have lost their outer covering and become a fibrous pulp, and the other half of lentils still have their outer covering intact, about 45 minutes total cooking time.

If needed, add more water at about 45 minutes to maintain the original level of water.  Add remaining spices, seasoning and canned crushed tomatoes, and cook for another 10 minutes.  Can be eaten as a soup, or served over rice or quinoa.

This recipe can be made vegetarian or vegan by changing the bullion.

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3 Responses to Mexican-style dahl

  1. Awesome idea! Cross-cuisine.

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