Saffron Lentils & Potatoes

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What you need:

  • olive oil
  • 1 medium onion, sliced or chopped
  • 3 cloves garlic, smashed with back of knife
  • 1 tablespoon finely chopped ginger root
  • 1 cup sliced peppers – some sweet, some hot
  • 1 generous teaspoon salt
  • 1/4 cup milk
  • 1 pinch saffron
  • 1 pinch red pepper flakes
  • 1/4 cup salsa
  • 1 1/2 cups chicken stock
  • 1 1/2 cups lentils (soaked overnight in salted water)
  • 1 1/4 cups chopped redskin potatoes
  • cooked rice

How to make it:

  1. Coat the bottom of the pan with olive oil
  2. Add the onions, garlic and ginger. 
  3. Saute for 3-4 minutes.
  4. Add the salt and half of the peppers and saute for 3-4 minutes.
  5. Mix the milk and saffron and set aside. 
  6. Add the rest of the peppers and red pepper flakes. 
  7. Saute for 5 minutes.
  8. Add the salsa and stir together.
  9. Add the chicken stock and bring it up to a bubble.
  10. Add the milk/saffron mixture and blend with a stick blender until smooth to make your pepper sauce.
  11. Drain the lentils.
  12. Add the lentils to the pepper sauce. 
  13. Top with the potatoes.
  14. Stir together and cover the pan.
  15. Let it bubble away on simmer for 15 minutes or until potatoes are tender. 
  16. Check the seasoning and add salt if necessary.
  17. Serve over rice with creamed spinach and pita or naan. 
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Kat Salemno

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