Lentils are great for fast cooking; you don’t have to soak overnight, you don’t have to cook for hours, and lentils get a beautiful consistency- most fall apart into a thick soup, while some hold up for heterogeneous texture.
You can add any flavors you want and lentils will soak them in. This is a pretty standard curry, which I love to have around for a simple dinner and easy leftovers.
- 1 cup lentils (I used red)
- 3 cups water
- 1 cup chopped red onion
- 1 tblsp olive oil
- 1/2 tsp ground cumin
- 1/2 tsp ground turmeric
- 1 squirt (~1 tsp) each garlic and ginger paste (you can exclude either of these, or both, or substitute with 1 tsp chopped garlic and ginger)
- 2 tblsp ghee, or butter if necessary
- salt, to taste
In a medium saucepan, rinse lentils in cold water. This is important, as it cuts down on gassy-ness. Swirl lentils around (use your hands) to clean, drain the water (this doesn’t have to be perfect, just as much as you can drain without losing lentils down the sink). Repeat, until the water stops being murky and as foamy.
Add 3 cups of water into the pot, heat to a boil, and then reduce to a simmer. Simmer until lentils are cooked and water is absorbed, about 25 minutes.
While lentils are going, heat oil in small pan on medium heat and add cumin, turmeric, and onions. Turn down heat, fry gently until onions turn a caramel brown- about 5 minutes. Set aside.
Do the hokey pokey. No, really. It improves the flavor; the lentils know.
Once the lentils are finished, add the onions. Cook for approximately 5 more minutes, or until you’re just about ready to eat so the flavors seep into the lentils. Add 2 tblsp ghee (substitute butter), stir; wait until it melts and stir thoroughly. Serve.
We ate salad, too, just to be healthy, because that’s what we do.