Optional: Garnish the lentils with chopped chives or a small quantity of lemon zest.
- Sort and rinse the lentils and set aside.
- Finely chop or grate the onion and carrot and set aside.
- Mince or press 2 garlic cloves. (Use more if you prefer a stronger garlic flavor.)
- Grate a small piece of fresh or frozen ginger root to obtain about 1 tablespoon. (1 teaspoon of ground ginger can be substituted, but the flavor is better with grated fresh ginger.)
- In a stock pot or heavy-bottomed 3-quart pan, heat 1 tablespoon of canola or olive oil over medium heat.
- Add the onion and carrot and stir frequently for several minutes until softened.
- Mix in the garlic, ginger, cayenne pepper, and garam masala or curry powder. Stir well.
- Add the rinsed and drained lentils, the water, and 1 teaspoon of salt. Stir well and bring to a boil; then reduce the heat and cover the pan.
- Simmer until the lentils are soft; then serve. Add more salt if necessary.
Note: Fresh ginger root dries out very quickly, but it can be frozen for several months. Simply place the whole piece of ginger (unpeeled) into a small air-tight container and store it in the freezer; then use it as needed. Ginger grates best while it is still frozen.
|Container: Stock pot or heavy-bottomed 3-quart pan|
Serving Size: 1 cup
|-||1 tablespoon canola or olive oil|
|-||2 cloves garlic|
|-||1/2 teaspoon cayenne pepper|
|-||1 tablespoon grated fresh ginger|
|-||1 teaspoon garam masala or curry powder|
|-||2 cups lentils|
|-||6 cups water|
|-||1 teaspoon salt|
|-|| Optional: chives or lemon zest for a flavorful garnish|