Lentils are one of my favourite foods. I can’t get over their amazing health benefits – they help lower your cholesterol, are a great source of protein and are low GI.
I also love the nutty flavour of lentils, which I have enhanced in this recipe with the addition of almonds. Lentils are very forgiving so you can modify the amount of spices to suit your taste. You can also use any kind of nut.
2 cups cooked lentils (you can use any kind of lentils)
2 tomatoes, diced
1 onion, diced
1 tsp. mustard seeds
2 green chillies, diced (optional)
1 tsp. cumin powder
1 tsp. coriander powder
1 tsp. turmeric powder
1 tbs. tamarind paste
¼ cup slivered almonds (leave a few for garnish)
3 tbs. olive oil
Small bunch of fresh coriander leaves (you can also add a handful of either fenugreek or thyme leaves)
1 tsp. sugar
Salt to taste
1. Fry the mustard seeds in the oil. As soon as they start to pop, add the onion and tomatoes and cook for about two minutes.
2. Add the lentils, ground spices, sugar, salt and fresh herbs. Cover and cook on low heat for about 10 minutes. Stir occasionally and add a few tablespoons of water if it looks like it is drying out too much.
Serves 4 – 6 people.
Misir iyo lows tastes even better when eaten the next day.
Words: Abderazzaq Noor