Cincinnati Lentils Recipe #36854
1 hour | 30 min prep
SERVES 4
- 1 cup dry lentils (plus 2 1/2 cups water, or 1 15.5 ounce can lentils plus 3/4 cup water)
- 1 (14 1/2 ounce) can diced tomatoes with mild green chilies
- 3 chicken bouillon cubes (1 if using canned lentils)
- 1 bay leaf
- 1 teaspoon cocoa
- 1/4 teaspoon cinnamon
- 1 clove garlic
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon allspice
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon cayenne (or to taste)
- 1/4 teaspoon black pepper
- 1 teaspoon vinegar
- 1 teaspoon sugar
- 1 medium onion, diced
- 1 green pepper, diced
- 1 stalk celery, diced
- 4 cups cooked basmati rice
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup diced onion
- Add lentils to medium saucepan (if using dry add lentils and water to pan; bring to boil; reduce heat and simmer 15 minutes, then proceed with recipe).
- Add all ingredients (except last three) and simmer for 30-45 minutes to blend flavors and cook vegetables to your liking.
- Remove bay leaf.
- Serve over cooked Basmati rice.
- Top with cheese and onions as desired.
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5 stars