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Recipe courtesy of Padma Lakshmi

Show: Melting Pot

Episode: Padma's Passport--Vegetarian Specialties

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Yield:: 4 servings

Ingredients

1 tablespoon olive oil
1 small onion, minced
1 carrot, diced
Salt and freshly ground black pepper, to taste
2 cloves garlic, peeled and smashed
3 tomatoes, cored and diced
1 teaspoon minced fresh gingerroot
1/2 teaspoon hot or medium Madras curry powder or Garam Masala
1/2 teaspoon lemon pepper seasoning
1/2 teaspoon herbs de Provence
2 bay leaves
1 cup water
1 chicken bouillon cube
4 cups precooked brown lentils
1 to 2 tablespoons fresh lemon juice, or to taste
Extra virgin olive oil, for drizzling

Directions

In a large saucepan set over moderate heat, warm the oil until it is hot, add the onion, carrot, salt and pepper and cook, stirring occasionally, for 5 minutes. Add the garlic and cook 1 minute. Add the tomatoes, gingerroot, curry powder or Garam Masala, lemon pepper seasoning, herbs de Provence and bay leaves, and cook, stirring occasionally for 2 minutes. Add the water and bouillon cube and cook, stirring occasionally, for 5 to 7 minutes more, or until mixture has thickened. Add the lentils, and simmer, stirring occasionally, for 5 to 7 minutes more, or until flavors have blended. Discard bay leaves.

Before serving, stir in the lemon juice and drizzle with the extra-virgin olive oil.

My Private Notes

Name: Luca's Lentils
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 small onion, minced; 1 carrot, diced; Salt and freshly ground black pepper, to taste; 2 cloves garlic, peeled and smashed; 3 tomatoes, cored and diced; 1 teaspoon minced fresh gingerroot; 1/2 teaspoon hot or medium Madras curry powder or Garam Masala; 1/2 teaspoon lemon pepper seasoning; 1/2 teaspoon herbs de Provence; 2 bay leaves; 1 cup water; 1 chicken bouillon cube; 4 cups precooked brown lentils; 1 to 2 tablespoons fresh lemon juice, or to taste; Extra virgin olive oil, for drizzling

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