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Introduction
Black cumin seeds, also known as Nigella sativa or "kalonji," have been treasured for centuries across various cultures for their powerful flavor and remarkable health benefits. These tiny black seeds pack a punch not only in taste but also in medicinal value, boasting antioxidant, anti-inflammatory, and immune-boosting properties. Whether you're a seasoned chef or an adventurous home cook, incorporating black cumin seeds into your kitchen repertoire can elevate your dishes while nourishing your body.
Today, we're diving into a recipe that highlights black cumin seeds in a warm, spiced lentil soup—perfect for comfort and nutrition.
Ingredients:
1 cup red lentils, rinsed
4 cups water or vegetable broth
1 medium onion, finely chopped
2 garlic cloves, minced
1-inch piece of fresh ginger, grated
1 medium tomato, chopped
1 tsp black cumin seeds
1/2 tsp ground turmeric
1/2 tsp ground coriander
1/4 tsp cayenne pepper (optional)
Salt to taste
1 tbsp olive oil or ghee
Fresh cilantro for garnish
Lemon wedges for serving
Directions:
Prepare the Lentils
In a large pot, combine the rinsed lentils with water or broth. Bring to a boil, then reduce heat and simmer for 20–25 minutes, or until the lentils are soft and cooked through.
Make the Flavor Base
In a separate pan, heat oil or ghee over medium heat. Add black cumin seeds and sauté until fragrant (about 30 seconds).
Sauté the Aromatics
Add chopped onions to the pan and cook until translucent. Stir in garlic and ginger, cooking for another minute until aromatic.
Spice It Up
Add turmeric, coriander, and cayenne (if using), then mix in the chopped tomato. Cook until the tomato breaks down and forms a rich, thick base.
Combine and Simmer
Pour the spice mixture into the pot with the cooked lentils. Stir well and let simmer for another 5–10 minutes to allow flavors to meld.
Final Touch
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