Lentils

Cooking Instructions

Wash the lentils. Drain.

In a 4-quart heavy-bottomed pot, combine the lentils, 6 cups water, cinnamon stick, bay leaf, garlic cloves, ginger slices, and turmeric. Bring to a boil. Cover, lower heat, and simmer gently until tender, about 30 to 45 minutes.

Slice lemon into 5 or 6 rounds. Remove seeds. Lift cover of pot and put in the lemon slices, salt, black pepper, and cayenne. Stir. Cover and simmer another 5 minutes.

Just before serving, heat the vegetable oil in a 4 - 6-inch skillet over medium-high heat. When very hot, put in the asafetida and the cumin seeds. As soon as the asafetida begins to sizzle and expand, and the cumin seeds darken, pour the contents of skillet over the lentils and stir.

To serve: Serve the lentils with rice or any of the breads. A meat, chicken, or fish dish and a vegetable would complete the meal.

Wine Pairing(s)

Trinity Oaks Zinfandel

Buena Vista Zinfandel

Vin Tentation Domaine de ja Soleiade

Domaine Le Soustet Chateauneuf-du-Pape

Chateau Beauchene Les Sens de Syrah

Kilikanoon 'Prodigal' Grenache

Henry's Drive Pillar Box Red

Domaine La Suffrene Bandol

Chateau du Trignon Gigondas

Segura Viudas 'Aria' Extra Dry Brut