Gastronomy | Chef Ebony

Start with cooking lentils in vegetable base at a ratio of 1 cup lentils to 3 cups vegetable base.

Stir the lentils while they cook until soft and all the water is absorbed.

Heat a pan over medium heat and add a little oil.

Add fresh chopped garlic to the heated oil.

Add diced red onions to the pan and sauté until translucent.

Seed and add jalapenos to the pan, adjusting for spice level.

Add the cooked lentils to the pan with the sautéed vegetables.

Add coriander and a hint of cinnamon to the lentils.

Add a pinch of salt, being careful not to add it too early to avoid messing up the lentils.

Let the mixture sauté for about 2 minutes to marry the flavors.

Equipment Needed

Spice Level:

Dietary

Allergens