Appetizer: Red Lentil Dhal

1 1/4 c. lentils

1 (14-oz.) can chicken broth, with enough water added to make 2 1/2 cups

1/2 tsp. turmeric

2 T. butter

4 cloves garlic, minced

1 1/4 tsp. cumin seeds

1/2 tsp. crushed red pepper

1/4 c. mint, finely chopped

1 large tomato, chopped

1/2 tsp. salt

Bring lentils, chicken broth/water, and turmeric to a boil.  Reduce heat and simmer for about 20 minutes or until lentils are soft.  In a small skillet, fry butter, garlic, cumin seeds, and crushed red pepper over medium heat for about 3 minutes, until garlic is golden and mixture is fragrant.  Add garlic mixture to lentils, then stir in mint, tomato and salt.  Serve warm with pita wedges, pita chips, and crackers.

Heidi Wyse

From the Kitchens of CMC

Columbus Mennonite Church

2004