Green Lentils With Garlic & Onion (Madhur Jaffrey)

READY IN: 1hr 5mins
Recipe by blucoat

This is a super-easy, flavourful, and delicious recipe that can be served warm, cold, or room temperature. It's from Madhur Jaffrey's "Indian Cooking". Recipe can be doubled or tripled. I like using French green lentils. You can also use chicken or vegetable broth instead of the water.

Top Review by Rainingoutside

Add ginger while cooking garlic and onion. Add vermouth 1/2 way through simmering. Extra rich. More options. Good base recipe with lots of room to experiment. Recommend.

Ingredients Nutrition

Directions

  1. Heat oil in a heavy pot over a medium flame. When hot, put in the cumin seeds. A few seconds later, put in the garlic. Stir and fry until the garlic pieces turn a medium brown colour. Now put in the onion. Stir and fry until the onion pieces begin to turn brown at the edges. Put in the lentils and the water. Bring to the boil. Cover, turn heat to low and simmer for about an hour or until lentils are tender. (Nearly all of the liquid should have been absorbed, but watch that it doesn't turn completely solid.)
  2. Add the salt and the cayenne. Stir to mix and simmer gently for another 5 minutes.

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