Wednesday, July 23, 2014
Spiced Lentils with Mint Yogurt - IHCC Off the Spice Rack
I'm not sure what Nigel's intent was in downplaying this dish, calling it "just something to eat", "understated" and just "fine". Perhaps it's because I don't make or eat curries often that I thought this dish of Spiced Lentils, Mint Labne from The Kitchen Diaries 2 far from ordinary. Spiced with cumin, coriander, garam masala and turmeric and with ginger, garlic, onions and hot chillies included, every bite was incredibly flavourful.
I used Puy lentils since that's what I had and precooked them as directed. In a separate pan, once the onions were cooking, the spices and aromatics were processed to form a paste - I used a mortar and pestle - then fried to release their flavour. Canned tomatoes, water and the lentils were added and simmered until done. A topping of labne/yogurt with fresh and dried mint mixed in added a nice, cooling element.
An accompaniment of rice or flatbread was suggested so I served the dish with Cardamom-Scented Sweet Potato Roti (from Home Baking: The Artful Mix of Flour and Traditions from Around the World by Jeffrey Alford and Naomi Duguid) whose subtle sweetness complemented the spicy dish.
Quite often I'm drawn to one of Nigel's recipes by its name or the diary entry for the day, this time it was the ingredients, perfect for this week's I Heart Cooking Clubs' theme "Off the Spice Rack". Visit IHCC to see what other spiced foods are on offer this week.