Wednesday, June 15, 2011

Indian-Spiced Red Lentils

serves 6- from America's Test Kitchen cookbook

2 tbsp vegetable oil
1 onion, minced
4 garlic cloves, minced
1 tbsp grated ginger
1 tsp garam masala
3 C water
1 1/4 C red lentils, picked over and rinsed
1 C coconut milk
1/4 C minced cilantro
3 medium plum tomatoes, cored, seeded, and chopped

  1. heat the oil in a large saucepan over medium heat until shimmering. add the onion and 1 tsp of salt and cook until softened (about 5 min).

  2. stir in garlic, ginger, and garam masala and cook until fragrant (about 15 sec).

  3. stir in water, lentils, and coconut milk. bring to a boil. reduce heat to a simmer, partially cover and cook until the lentils break down to form a thick puree (20-30 min).

  4. season with salt and pepper to taste. add cilantro and tomatoes right before serving.

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