Cider Lentils w/ carmelized onions
Jennifer Parrack
A tasty, slightly smoky dish that functions well as a main course or a side dish.
ingredients
- 1 lb. brown lentils
- 1/2 gallon or so apple cider
- fresh grated ginger to taste, at least 2 T
- 1 black cardamom pod, lightly crushed
- 1 cinnamon stick
- 1 to 2 onions, halved and thinly sliced
- olive oil
- salt and pepper
directions
- 1
Wash and pick through lentils, per your usual legume cleaning procedure.
- 2
Add grated ginger, cardamom, cinnamon, and cider to cover and then some. Bring to a boil, lower to a simmer, and cook until lentils are desired consistency. Drain any remaining cider and fish out cardamom and cinnamon stick.
- 3
While lentils are cooking, place a dry skillet over medium heat. Add onoins, a large pinch of salt, and pepper. Cover. Stir every five minutes, until onions have sweated out and begin to brown. Add 2 - 3 T olive oil. Stir and continue cooking onions until they are dark brown.
- 4
Mix onions into cooked lentils and season with salt and pepper to taste. Serve hot or cold.
notes
This dish is based on one that my sister invented.
Source: Jennifer Parrack
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