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