Photo: Cilantro Lentils Recipe
Ingredients
- 1 1/2 cups dried red lentils, rinsed
- 1 large tomato, chopped
- 1 1-inch piece ginger, peeled and minced
- 3/4 teaspoon turmeric
- Large pinch of cayenne pepper
- Kosher salt
- 2 tablespoons unsalted butter
- 3 cloves garlic, thinly sliced
- 1/2 cup chopped fresh cilantro
- Juice of 1 lemon
Directions
Combine the lentils, 6 cups water, the tomato, ginger, turmeric, cayenne and 1 1/2 teaspoons salt in a saucepan over medium-high heat. Bring to a simmer and cook, vigorously whisking occasionally, until the lentils are broken up and the mixture is thick, about 45 minutes.
Melt the butter in a small skillet over medium heat. Add the garlic and cook 1 minute; stir into the lentils along with the cilantro and lemon juice. Season with salt.
Photograph by Anna Williams
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By nikpic
on April 16, 2013
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I agree with a couple of the other reviews. This was delicious in flavor but I think the 6 cups of water is way too much, unless you want a soup.
By epopovitz_11332492
Denver, CO
on April 13, 2013
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Awesome! the buttery texture of the lentils with the garlic and cilantro is so yummy. A great side dish. Prepared as directed and has the consistency of mashed potatoes. This and Aarti Sequeira's Saag Paneer made for a delicious dinner
By Amytwist
on March 03, 2013
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Although I generally improvise, I followed this recipe closely. The end result was delicious, but was much more like a soup than a side dish, which is what I thought it was supposed to be. Served it as soup and it was a hit. I guess that simply using less water would make it thicker, but I am not sure how much less. And it might get thick and pasty. I suggest following the recipe and serving as soup!
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