Ingredients
1 tbsp. extra-virgin olive oil
1 c. chopped yellow onion
3 cloves garlic
1 1/2 c. lentils
4 c. low-sodium chicken or vegetable stock
2 tbsp. ground cumin
1 tsp. anise seed
1 tsp. smoked paprika
1/2 tsp. ground coriander
1/4 tsp. ground red peppers
Preparation
Heat the olive oil in a large skillet over medium heat. Add the onions and garlic and cook, stirring occasionally, for 2-3 minutes, or until the onion begins to soften. Add the lentils and stir to coat with the oil. Cook for another 8-10 minutes, stirring often, to toast the lentils. Stir in the stock and spices, increase the heat to high and bring to a simmer. Cook until most of the stock has been absorbed, about 20-25 minutes.
