Hot Cinnamon Lemon Lentils Tell a Friend

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Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

  • 1 - Large Onion, Chopped
  • 1 tablespoons - Avacado or Coconut Oil
  • 2 cloves - Garlic, Minced
  • 2 sticks - Cinnamon, (or use 1 tsp ground cinnamon)
  • 1 tablespoons - Grated Gingeroot
  • 1 teaspoons - Red Pepper Flakes, optional
  • 1/2 teaspoons - Cayenne
  • 2 whole - Dried Bay Leaves
  • 2 cups - Lentils, Sorted and Rinsed
  • 3 1/2 cups - Vegetable Broth
  • - Juice of 1 Lemon
  • - Lemon Zest, to taste
  • - Red Pepper Slices, Optional for Garnish
  • Directions:

    In a 3 to 4 quart pot sauté onions in oil till softened. Add garlic, ginger root, cayenne, red pepper flakes, and cook for a few more minutes. Add Lentils, Vegetable broth, cinnamon sticks, and bay leaves and bring to a boil then turn down heat to simmer covered for about 25 minutes. Keep an eye on it to make sure it doesn't dry out, add broth or water if needed, cooking till lentils are soft. Remove bay leaves and cinnamon sticks, add lemon juice, lemon zest. Serve in bowls optionally garnished with red pepper slices.

    Brief Description

    Cinnamon, cayenne and lemon combine to give lentils a new kick.

    Main Ingredient:

    Lentils

    Category:  Vegan

    Cuisine:  American

    Prep Time: 10 min
    Cook Time: 25 min

    Notes

    Fresh lemon juice makes all the difference in this recipe, avoid bottled!

    Posted By:

    jann

    Posted On:

    September 6, 2014

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