Curried Lentils

Adapted from a recipe at What-a-Crock on Live Journal. If vegetable oil and vegetable stock are used, this is vegan. Whole butter will burn before the spices are toasted; if you do not have clarified butter, use oil.

• Ready In: 2 hrs 40 mins
• Serves: 6

Ingredients

• 2  tablespoons ghee (clarified butter) or 2  tablespoons  vegetable oil
• 2 -3  tablespoons curry powder
• 1  pinch cayenne pepper
• 1⁄2-1  teaspoon ground ginger
• 1  yellow onion, diced
• 1 (6 ounce) can tomato paste
• 1 1⁄3 cups dried red lentils
• 4  cups chicken broth or 4  cups  vegetable stock, low-sodium
•  salt, to taste
•  ground black pepper, to taste

Directions

1. Preheat oven to 300°F.
2. In a Dutch oven, heat the butter or oil until shimmering. Add the spices and stir until fragrant, 2-3 minutes. Add the onion and stir until soft and translucent. Add the tomato paste and cook until it begins to brown.
3. Add the lentils and stock. Stir well, cover, and transfer to the preheated oven. Cook, stirring occasionally, until the lentils are soft and most of the liquid is absorbed, about 2 hours. Season to taste with salt and pepper. Serve with jasmine rice or basmati rice.