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Recipe Sun Mar 11 2007
Curried lentils for the last cold days of winter
Despite the warm, sunny days we've had this weekend and the early arrival of daylight-saving time, winter is far from over. I try to remind myself of that so I don't break out the flip flops too early and end up getting caught barefoot in the inevitable early April blizzard. So I'm still compelled to make soups and other warming dishes to keep me toasty through the next few weeks. As I wondered what I could cook and freeze for easy dinners for the coming week, a big pot of curried lentils seemed perfect. I also just happened to have in my cabinet a giant bag of red lentils which I purchased quite a while ago at the Middle Eastern Bakery at the intersection of Clark and Foster. The variety of beans available there is staggering but I always gravitate toward lentils because they cook so quickly and don't need to be soaked for hours like other beans.
This recipe is very simple but still quite flavoful. Be generous with the spices; the lentils need some stronger flavors to really shine. As you can see, this recipe makes a decent amount. I'll have more than enough lentils to last me until spring really arrives.
Curried Lentils in Tomato Sauce
adapted from Everyday Food Magazine
Ingredients:
3 tablespoons vegetable oil
1 medium onion, finely chopped
1 knob fresh ginger (about an inch long), peeled and finely grated
Coarse salt
2 teaspoons curry powder
1 teaspoon garam masala
1/4 to 1/2 teaspoon cayenne pepper or chili powder
1 jar (26 ounces) tomato sauce
2 cups dried lentils, rinsed and drained
resh lime juice and chopped fresh cilantro, for serving and garnish
After rinsing lentils, pour into a large pot with 6-7 cups of water. Bring to a boil and cook until lentils are tender, about 10-15 minutes.
Meanwhile, in a large saucepan, heat oil over medium. Add onion and ginger. Season with salt. Cook, stirring frequently, until beginning to brown, 5 to 8 minutes.
Add spices. Cook, stirring, until fragrant, for a minute or so.
Add tomato sauce and onion mixture to the pot of lentils. Simmer until thickened to your desired consistency. Stir in lime juice and cilantro. Season with salt.
Serve lentil mixture with rice. Garnish with more cilantro, if desired.
