- Add the remaining 1 teaspoon of
cumin. - Once it is sizzling, add the red pepper
flakes. Cook for another 30 seconds at
the most. If you cook it too long, the
flakes will get too hard. - Add this mixture, along with the
cilantro, to the lentils. - Serve this alone as a soup or with
brown or white basmati rice, roti, or
naan.
To make this dish in a 5-quart (4.74-L)
slow cooker, double all ingredients
except water (use 10 cups [2.37 L]
water). Cook on high for 6 hours. A
double recipe makes 15 cups (3.55 L).