The black lentil progression . . .

Last night I made a simple lentil dinner. It was fine, but It needed a little more punch, so I kept adding things, first lime, than fresh crushed garlic, finally wakame seaweed. The seaweed did it. It rounded out the flavor to a finished level of satisfaction. Then of course a doused of chili pepper flakes . . . 
This has to been such an iron filled bowl of dinner.

Black Lentil Bowl
In a large pot simmer for 25 minutes:
2 cups black lentils rinsed 
1/2 cup wild rice rinsed
8 cups water
Once lentils are soft, 
drain most of the liquid and add:
1 small can tomato paste
3 cloves fresh garlic crushed
6 sticks dried wakame seaweed broken into pieces
1 lime squeezed
1 teaspoon chili powder
1/2 teaspoon dried oregano
salt and black pepper to taste
Serving options: Chili pepper flakes, yogurt or sour cream.
                       ~ Marica


  1. this is an extremely healthy dish.
    I use black lentils as often as I can because they're good when you are iron deficient as I am (and not keen on meat) and seaweeds I learn to add to our food since the sad event in Japan, a little more idoine can't hurt.


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