This is my first time preparing lentils. I know that pulses can be bland,so I was generous with my seasonings,using liberal amounts of paprika, turmeric, sea salt and fresh ground black pepper. My cooking liquid of choice is always bouillon made from Osem brand chicken-style consomme powder(it is parve for us kosher cooks) and I used Tofurkey brand kielbasa style vegetarian sausage. I garnished the dish with some freshly chopped tomato. It looks attractive and is flavorful enough, but maybe next time I'll saute the onions first and add some tomato sauce to the pot when the lentils are softened as acidic foods keep lentils from cooking soft I'm told. Wonder how this would turn out in a slow cooker?
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This is my first time preparing lentils. I know that pulses can be bland,so I was generous...