So I thought that I should explain why this blog is called ‘Always Add Cinnamon’.
I love cinnamon. And when I say love, I mean LOVE. I always at least double cinnamon in recipes, and my mum regularly gives me catering sized tubs which I work my way through happily.
Cinnamon rolls, cinnamon porridge, cinnamon biscuits… The list goes on and on and on.
Now until recently I had only used cinnamon in sweet dishes. I’d never thought to add it to savoury. But a lentil bolognese recipe I made required a little bit of cinnamon and it have it a lovely fragrant, spicy edge, and since then I’ve been hooked.
When I saw this Nigel Slater recipe for spicy lentils with caramelised onions I knew I had to give it ago. It’s proper comfort food. Incredibly savoury and spicy, and wonderful filling, with a smoky paprika edge and subtle cinnamon depth. Make it for dinner tonight and you will feel warm and fuzzy and satisfied, I promise!
Lentils with caramelised onions (adapted from Nigel Slater)
4 red onions
500ml chicken stock
300g green lentils
1/2 tsp cinnamon
1 tsp smoked paprika
1/4 tsp grated nutmeg
1. Diced 2 of the onions and fry until soft.
2. Add the spices and fry for a minute until fragrant
3. Add the stock, bring to the boil, add lentil.
4. Cover and cook for 20-30 min when lentils should be cooked through.
5. Meanwhile, fry remaining onions slowly in a little oil until soft, then up the heat to caramelise for a few minutes at the end of cooking.