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Nutrition Facts
Serving Size 1 (118g) Recipe makes 12 servings The following items or measurements are not included below: vegetable broth rose water
Calories 453
Calories from Fat 134		(29%)
Amount Per Serving		%DV
	Total Fat 14.9g	22%
	Saturated Fat 1.8g	9%
	Monounsaturated Fat 7.5g
	Polyunsaturated Fat 4.8g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 47mg		1%
Potassium 801mg		22%
Total Carbohydrate 63.8g		21%
	Dietary Fiber 10.6g	42%
	Sugars 15.8g
Protein 22.9g		45%
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Sweet Lentils

Recipe #196503 | 1¼ hours | 10 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Engrossed
Nov 19, 2006

I received this recipe from a co-worker. She loves it. I haven't tried it yet. The ingredients seem interesting. She says it has a wonderful aroma and sweet flavor. A written quote from her "This is a great one, very "comfy" on a cold morning or afternoon!"

SERVES 12 (change servings and units)

Ingredients

4 cups red lentils or yellow lentils
16 cups vegetable broth or coconut milk (can mix)
1/4 cup fresh ginger, peeled and sliced
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon ground nutmeg
1/4 cup rose water or lime juice
2 cups raisins or dates (can mix)
1 cup almonds, chopped
1 cup green pistachios, chopped
1/2 cup pumpkin seeds, chopped

Directions

1
Mix everything except the nuts and raisins in a large dutch oven and boil until most of the liquid is absorbed. Approx 30 minutes.
2
Preheat oven to 350.
3
Transfer lentils to a large flat dish, stir in nuts and fruit. Bake for 30 minutes.
4
Serve with fresh bread and honey.
5
Garnish with fresh chopped coriander, or minted yogurt.

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Featured Reviews for This Recipe

From: RSdaCat

On Feb 7, 2009

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From: Studentchef

On Apr 22, 2007

This really was an aromatic dish, and sweet too. I halved this recipe and it still gave alot to feed for my family. I like having raisins in this dish, and it was very filling in the end.

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From: Mirj

On Feb 1, 2007

These are really good! But they are really for people who are a bit adventuresome in their eating, because you really don't expect lentils to be sweet. I thought that red lentils would break apart too fast, and we don't have yellow lentils here, so I used the greenish-brown ones, which held up nicely. I love the fact that it has so much ginger in it, which I grated frozen on my Microplane zester. I used lemon juice instead of the rose water/lime option, dates as opposed to raisins, and instead of 1/2 cup of pumpkin seeds I just upped the pistachios to 1 1/2 cups and used a handful of sunflower seeds. We had this as a side dish with cottage pie on a wintry, rainy Saturday, with warm challah and a nice glass of Cabernet. Thanks for posting!

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