Curried Lentils Recipe

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Easy, tangy dish with the flavor of India.
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Servings: 1 cup
  • 1 tablespoon canola or olive oil
  • 1 onion
  • 1 carrot
  • 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
Container:Stock pot or heavy-bottomed 3-quart pan
  • 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.
Optional: Garnish the lentils with chopped chives or a small quantity of lemon zest.

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.
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