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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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The Best Recipes in the World; Mark Bittman. Serve with rice. Ingredients:
1 lb dried lentils, rinsed and picked over |
1 onion, roughly chopped |
fresh ginger, 2-inch piece, peeled and minced |
3 garlic cloves, minced |
1 tablespoon curry powder (hot or mild, your preference) |
2 teaspoons ground cumin |
2 dried red chilies (or hot red pepper flakes or cayenne pepper, to taste) |
3 -4 tomatoes, cored and roughly chopped (optional) |
salt |
black pepper |
Directions:
1. Add the first 8 ingredients to a large pot, along with water to cover.
2. Bring to a boil over high heat; adjust heat so the mixture simmers steadily but not violently.
3. Cook, stirring occasionally, until the lentils are soft, about 1 hour.
4. Season to taste with salt and pepper; serve OR cover and refrigerate for up to several days before reheating.
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