Prep 15 mins
Cook 35 mins
Please don't sub brown lentils for this, the red lentils have a very different texture. Serve with rice and lemon wedges. Adapted from The Best International Recipe Cookbook. I have provided a varitation using coconut milk.
- 1⁄2 teaspoon ground coriander
- 1⁄2 teaspoon ground cumin
- 1⁄4-1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon ground turmeric
- 1⁄4-1⁄2 teaspoon red pepper flakes (or more to desired heat level)
- 1 tablespoon vegetable oil
- 1 medium onion, finely chopped
- 4 -5 garlic cloves, minced (about 4 tsp.)
- 1 1⁄2 teaspoons grated fresh ginger
- 4 cups water or 4 cups vegetable broth
- 1 1⁄4 cups red lentils, rinsed
- 3 large plum tomatoes, cored, seeded, chopped (about 1 pound)
- 1⁄2 cup fresh cilantro leaves
- 2 tablespoons unsalted butter
- salt & freshly ground black pepper
- Mix the spices in a small bowl and set aside.
- Heat the oil in a large saucepan over medium high heat until it shimmers. Add the spices and saute until fragrant, about 10 seconds. Stir in onion and cook till softened, 5-7 minutes. Stir in garlic and ginger and cook till fragrant, about 30 seconds.
- Now stir in the water and lentils. Bring to a boil. Reduce to a simmer and cook, uncovered, until the lentils are tender and resemble a coarse puree, 20-25 minutes. (At this point, you may refrigerate the lentils in an airtight container up to 2 days. Reheat over medium low heat before continuing).
- Stir in tomatoes, cilantro, and butter. Season with salt and pepper to taste before serving. Enjoy!
- Substitute 1 cup coconut milk for 1 cup of the water and omit butter. Using coconut milk makes for a lush, creamy texture and rich flavor. Don't use light coconut milk. You can freeze any leftover coconut milk.
Used the version with coconut milk. Found it a little bland and upped the taste with 1/2 tsp brown sugar and 1 1/2 tbs mustard. Also used 1/2 tsp salt. Think I will add a little more red pepper flakes next time and maybe even substitute another cup of water for coconut milk. It is a nice recipe, makes a lot, freezes well. It seems a bit soupy at first but when served over rice the "soupyness" disappears. All in all I am very pleased I tried this and will certainly make again. Thanks for posting.
This is a good recipe and with a small adjustment would suit our familie's taste preferences. It could just be that my cinnamon was very strong but we found it overpowered the other flavours. Next time I would cut the amount of cinnamon at least in half. Also, I used 1/2 tsp of red pepper flakes as we like a bit of zip - next time I will add a bit more than that. Will definitely be making this again with those changes.