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Brown Lentils
Ingredients for 4 servings
- 2 tsp fresh, finely grated ginger
- 2 bay leaves
- 3 cm cinnamon stick
- ½ tsp cardamom
- 2 tsp raw cane sugar
- a little grated lemon zest and 1 tsp lemon juice
- 1 tbsp crème fraîche
- fresh parsley
Preparation
Rinse the lentils, place them in a bowl and add enough water to cover them by two fingers’ width. Leave to stand for a few hours.
Drain well in a sieve before use.
Heat the ghee in a saucepan, then gently toast the spices, cane sugar and lentils until they give off a delicate aroma. Pour in water or vegetable stock. Bring to a vigorous boil, then cover the saucepan and simmer gently for about 25 minutes. Stir in the crème fraîche, lemon juice and zest. Season to taste with salt and pepper and sprinkle with fresh parsley.
