Spicy Lentils with Leeks
Votes: 1
Time: 50 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Green and brown lentils are ideal for side dishes. They hold their shape well while absorbing the flavors of other ingredients. Cook them with sautéed leeks and spices, sprinkle with fresh herbs, and serve with lime wedges for a squeeze of juice, if desired.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3/4 cup lentils
- 1 bay leaf
- 1 star anise
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Cooking the dish according to the recipe:
- In a saucepan over medium heat, sauté 1 leek (halved lengthwise and thinly sliced) in 3 tablespoons olive oil for 7 to 8 minutes; add 1/2 teaspoon coarse salt.
- Add 3/4 cup dried brown or green lentils, 3 cups water, 1 bay leaf, 1 star anise, and 1/2 teaspoon salt. Simmer, covered, until the lentils are tender, 25-30 minutes. Remove the bay leaf and star anise. Season the lentils with salt, sprinkle with mint, and drizzle with olive oil. Serve with lime wedges.
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