Red Lentils with Onions
Mexican and Indian recipes share common ingredients. The seasoning profile of this dish is reminiscent of vegetarian chili.
Prep time: 10 minutes
Total time: 40 to 50 minutes
Yield: Feeds 6
- 2 yellow onions, chopped
- 1 thumb-sized knob ginger, peeled and sliced
- 2 oz. olive oil
- 1 to 2 tbs. paprika
- 1 teaspoon turmeric
- 1 teaspoon cayenne pepper
- 2 cups red lentils, rinsed
- 4 cups water or vegetable broth
- 1 tbs. tomato paste
- 1 tbs. garlic chili sauce
- 1/2 teaspoon salt
- 1/4 cup fresh cilantro, roughly chopped
- Place the onion, garlic and ginger in a food processor or blender. Pulse until a thick paste forms.
- Heat oil in large, heavy-bottomed skillet over medium heat. Add turmeric, paprika and cayenne pepper and stir rapidly until fragrant, about 30 seconds.
- Add onion puree and sauté until onion loses its raw aroma, about 5 to 10 minutes.
- Add lentils and water to the skillet. Bring to a boil, reduce heat to low, cover and simmer until lentils are tender, about 30-40 minutes. Add water if needed.
- Stir in tomato, chili sauce and salt. Stir and simmer about 10 ten minutes. Plate cooked lentils with cilantro on a bed of basmati rice.