Vegan Black Cumin And Red Lentil Ragout
Ingredients
- 2 Cups Red Lentils
- 1 Cup Diced Sweet Onion
- 1 Tbsp Chopped Fresh Garlic
- 1 tsp Chopped Fresh Ginger
- 1 Cup Fresh Grape Tomatoes, Cut in 1/2
- 2 Tbsp Black Cumin Seeds
- 1 Tbsp Brown Cumin Seeds
- 1 tsp Ground Turmeric
- 4 Cups vegetable Broth (may substitute water)
- 1/4 Cup Olive Oil
- Salt and Pepper to taste
Instructions
- Saute the onion, Both types of cumin seed, garlic, and ginger in olive oil over medium high heat until translucent. Then add in the lentils. Stir and cook until well coated with the olive oil.
- Heat the stock over high heat. Fill the pan of lentils with stock so that they are completely covered. You may not need all of it, as red lentils cook quickly. Reduce by 1/2 the volume, stirring as needed. Be careful not to overcook the lentils. Add in the tomatoes and Turmeric. Continue cooking . Add more stock if needed. You want the lentils to be soft, but not breaking apart. Fold in salt, pepper, and Cashews. Serve hot. For today's recipe, we want most of the liquid absorbed, so it can stand on a plate. But, you can leave it wetter if you want more of a stew that you can serve in a bowl.