1 & 1/2 cups red lentils, rinsed
1 & 1/2 TBSP minced ginger root
2 medium garlic cloves, minced or crushed
1/2 tsp turmeric
1/2 tsp pure salt
2 TBSP butter, coconut oil, or ghee
1/2 tsp cumin seeds
1/2 tsp anise seeds
3 TBSP lemon juice
ground white pepper (or black pepper) to taste
- Bring first 5 ingredients plus 4 cups water to boil in medium saucepan.
- Boil for 5 mins.
- Reduce heat; simmer (uncovered) until lentils lose their shape, 15 to 20 minutes.
- Whisk lentils to make a puree & set aside.
- Heat butter (or oil) in a small saute pan.
- Add cumin & anise seeds & saute until butter is nutty brown.
- Remove from heat & add lemon juice.
- Stir mixture into lentil puree.
- Season with pepper & serve.
______________________________________________________________________________________
SIDE NOTES:
~ I find it very convenient to keep my fresh ginger in the freezer and when I need a bit, use a zester to grate it. Ginger is so much easier to work with frozen (not to mention it will stay fresh for a long time – as opposed to finding it shriveled up & rotten in a corner of the fridge). If interested, check out my FAVORITE-TOOLS-&-GADGETS page to see my favorite zester.
~ I most often make this to accompany APPLE-STUFFED-ACORN-SQUASH.
Dairy Free, Gluten Free, Egg Free, Nut Free, Sugar Free, Grain Free, Vegan, RawIf eating dairy free, use coconut oil instead of butter.