Prep 15 mins
Cook 1 hr
An Indian recipe from Madhur Jaffrey. Can be made in advance, but when reheating, you'll need to add a little water.
- 4 tablespoons vegetable oil
- 1 small cinnamon stick
- 2 bay leaves
- 1⁄2 teaspoon cumin seed
- 1 medium onion, cut in half and thinly sliced
- 200 g lentils (green or brown)
- 1⁄2 teaspoon ground turmeric
- 1 teaspoon salt
- 1⁄4 teaspoon cayenne pepper
- Heat oil in medium sized pan. Add cinnamon stick, bay leaves and cumin seeds and stir until bay leaves darken a little.
- Add onion, fry 7-8 minutes until browned.
- Add lentils, 750ml water, turmeric, salt, and cayenne pepper. Stir and bring to a simmer.
- Cover, turn heat to low and cook 45 minutes to an hour, stirring every so often until lentils are tender. Add water if mixture seems too dry.
Lentils with fried onions, salt and pepper and a little olive oil at the end if fantastic. I find the other spices are not needed. I always soak my lentils in water for a day before cooking them, it makes them extra tender and delicious. Also gently simmer the lentil rather than boiling, so they don't break apart.
Really Really Good! Made this for myself for lunch today. I did modify the recipe a little to suite my tastes, I like a LOT of flavor but am really trying to eat healthy (AKA no wheat, no dairy, no sugar). I only had 100g of lentils on hand, so I reduced the water and oil in the recipe but left everything else the same. This definitely a new favorite of mine! Thanks for posting!