The recipe is based on the combination of two recipes by Martha Rose Shulman that I found on New York Times Cooking. The NYT recipes are here and here. I like the combination of coriander, cardamon, and cumin with the lemon and mint.
Be very careful not to overcook the lentils. They can go from perfectly firm to total mush in very little time.
This preparation can take quite a bit of salt. I started with about a teaspoon and added more.
No Comments for "Carrot and Lentil Stew with Middle Eastern Spices"