There is something irresistible in spices, which attracts me. At the supermarket, grocery, market or in souvenir shops before I find myself numb to the shelf of spices.
have that little bit extra that makes it personal and special because each recipe tickle the taste and smell.
Think of the sauce and immediately feel the scent of nutmeg or baked apples and cinnamon flavor to them. If I open a jar of cloves and close my eyes I seem to smell the "prupate" a spicy bun typical of the Gargano.
This cream potatoes and lentils has instead scent away, almost mysterious. Excellent to deal with, at least with fantasy, in these cold days of late winter.
{Cream spiced potatoes and lentils}
Serves 2-3 people
100g red lentils 400g potatoes
2 cloves garlic, minced
a teaspoon of cumin seeds
a knob of butter or margarine
a pinch of ground pepper
a pinch of Turmeric
a pinch of fresh mint or powdered
1 liter of water or low-salt vegetable broth
salt
Clean and peel the potatoes then cut them into pieces.
Sauté the garlic in the butter, add the cumin and chilli and stir for a couple of minutes. Add the lentils, potatoes and cover with water or broth. When boiling add a pinch of turmeric, around the tip of a spoon, mix well and adjust salt and then cook over low heat for 30 minutes or until the lentils will be tender. Before removing from fire crush potatoes with a wooden spoon to make it more creamy, sprinkle with a little 'mint and possibly add salt to your taste. Serve immediately accompanied perhaps with Pita bread type.
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