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Slow-cooked Lentil Stew

It’s simple, easy and really good if you have the patience to wait while the slow-cooker does it’s work. Just make sure you season well enough because lentils can be bland. This being said, it certainly can get too salty so just be careful not to add too much salt with other stuff. Ingredients: - 2 Large yellow onions - 1 whole head of garlic (just cut each clove in half) - 2 tsp black pepper - 2 tsp adobo powder (without hot pepper) - 1.5 tsp cumin seeds - 1 tsp turmeric - 1 bag (500g?) of black lentils - Beef marrow bones - Water to cover

Dice the onion, cut the garlic cloves in half and throw them in the pot. Add the marrow bones and the lentils. Throw the spices in and cover the whole affair with water. Put on low and leave overnight in the slow cooker. The top will become very dark as it cooks but that’s ok. It just means it’s time to stir. Taste about an hour before serving and adjust the seasoning as needed. The most important part of what makes this recipe great is the marrow bones. Don’t try to substitute any other kind of bones like neck or something because it just isn’t the same. Besides, there is something very primally satisfying about sucking on the marrow bones after eating the lentils. If you can eat it quickly enough, the bones will still be rather warm and the flavor from the spices makes the marrow both smooth and satisfying.

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