If you're not familiar with red lentils, they cook very quickly! Ginger root is available in the produce department. Cut extra ginger into 1/2 - 1 inch chunks and store in freezer for future recipes. Original recipe calls for chili powder, but I love it with curry powder instead. I recommend Better than Bouillon chicken broth paste. This dish freezes well.
- 1 cup red lentils
- 3 cups chicken or vegetable broth (Better Than Bouillon paste works great- use 1/2 tsp per cup of water)
- 1/2 teaspoon tumeric powder (optional but recommended)
- 1 tablespoon butter
- 2 tablespoons canola oil
- 1 large onion, chopped
- 1 inch piece of fresh ginger, finely chopped
- 1 tablespoon chili powder (or curry powder)
- 1 15-ounce can no-salt-added diced tomatoes
- 1/2 teaspoon salt, if needed
- 1/2 cup cilantro leaves, optional
- In a medium pot, combine the lentils and turmeric with 3 cups of broth. Bring to a boil, then reduce the heat and simmer until tender, 15-20 minutes.
- Meanwhile, in a large skillet over medium heat, melt the butter with the oil. Saute the onion until browned, about 10 minutes.
- Stir the ginger and the chili powder (or curry powder) into the onions. Stir in the tomatoes and simmer until the lentils are done.
- Stir the lentils into the skillet and simmer for 5 minutes. Season with up to 1/2 teaspoon of salt (if needed) and garnish with cilantro leaves, if desired.
Source: Nutrition Action Newsletter