spice question for lentil dish
I just realized that I have (some) vegetarians coming for dinner tonight; I am adding a lentil dish to the menu. I have on hand a good spice shelf and some fresh ginger.
So I am going to brown onions and celery and cook them with French lentils. What can I do to make this interesting? Sesame oil? Especially, any good ideas for spicing?
I also have red lentils on hand, I could do something with them instead of the French lentils.
Curried carrot/ coconut milk soup
Cabbage stuffed with lamb and Moroccan spices in red sauce
Rice and chickpeas with a different blend of Moroccan spices and a cartload of chopped parsley
mini zucchini, steamed
(We don't eat like this every night; it's the Sabbath.)
I've been making French lentils cooked with carrots, celery and onions. They are so flavorful with just a little salt and pepper I don't think you really need to add much to them. They pick up a really sweet note from the carrots and onions. I have eaten this as a main course on a few occasions.
Since it appears the lentils will be the main dish for the vegetarians, I'd stay in the same flavor family and add Indian spices to the lentils: coriander, cumin, turmeric, garam masala if you have it. Would crisp onions for on top and maybe add some naan, which would also go well with the lamb.