Recipe by PainterCook
Sometimes you can't improve on a basic recipe. This is an example. I found this recipe in an old New York Times Cookbook and I go to it again and again because it always comes out perfectly. Serve the lentils on a platter surrounded by a ring of jasmine rice. Also wonderful paired with chicken. Any type of lentil works great--I use yellow lentils.
Top Review by TreeSquirrel
After draining the lentils I found that there was no sauce, and I much prefer "saucy" beans. So, I added about 1 cup heavy coconut cream and 1/2 cup water with an additional teaspoon of curry powder and extra garlic. As written, I would have given this recipe 3 stars; I thought it needed more spice and was way too dry. But, with the addition of the coconut cream and extra curry this was over the top!! My boyfriend said this was the "best meal I've ever made!" I served the lentils over coconut jasmine rice and had to agree, this was one of the best meals I've made. If you love coconut try adding the cream mix! You'll love the curry-coconut combination!! This is a definite keeper!!
- 1 cup lentils
- 3 cups water
- 2 large onions, chopped
- 3 tablespoons butter or 3 tablespoons oil
- 1 garlic clove, minced
- 1 teaspoon curry powder
Directions See How It's Made
- Combine the lentils and water in a pot. Add one of the onions and salt to taste and bring to a boil.
- Reduce heat and simmer, covered, for 30-40 minutes, until lentils are just tender. Drain.
- In a skillet, heat butter (or oil), add the remaining onion and garlic, and a pinch of salt. Cook until the onion just starts to brown.
- Add onions and garlic to the lentils. Add the curry powder and cook until very tender, about 10 more minutes.
- Serve with white rice and lemon wedges.