If you’re new to lentils, this flavorful recipe makes a great introduction. I’ve streamlined the number of spices used in traditional recipes because garam masala already incorporates the essentials—coriander, black pepper, cardamom, cinnamon, cloves, ginger, and nutmeg, among others. This makes a hearty meatless meal, a soup, or a side dish—scoop it up with a piece of your favorite Indian bread.
Ingredients
- 2 cups black lentils
- 3 tablespoons extra virgin olive oil, plus more for drizzling
- 1 small onion, minced
- 2-inch piece ginger, minced
- 2 garlic cloves, minced
- One 6-ounce can tomato paste
- 2 teaspoons garam masala
- 1/2 teaspoon cayenne pepper
- 1 cinnamon stick
- 1 cup homemade or store-bought low-sodium chicken or vegetable broth
- 2 tablespoons unsalted butter
- 1/2 cup heavy cream
- Optional garnish: chopped fresh cilantro
Directions
Step 1
Rinse the lentils, and then put them in a stockpot or Dutch oven. Add enough cold water to cover them by 2 or 3 inches. Bring to a rolling boil and cook for 5 minutes, then lower the heat to a simmer. Cook for about 45 minutes, stirring occasionally, until the lentils are tender but still hold their shape. (If the water level gets too low, add more water as needed to keep them covered). Drain if needed and transfer to a bowl.
Step 2
Rinse the pot and heat over medium-high heat. When it’s hot, add the olive oil and onions; cook until they become translucent, and then add the minced ginger and garlic and cook until fragrant. Push the vegetables to the sides of the pot and add the tomato paste in the center. Cook, stirring constantly, until the paste deepens in color, then mix into the vegetables. Add the garam masala, cayenne pepper, cinnamon stick, broth, and cooked lentils. Simmer for 15 minutes, stirring frequently, to infuse the lentils with the spices. Then stir in the butter and cream and simmer for 2 minutes. Serve with a drizzle of olive oil and a sprinkle of cilantro if desired.
Yields 6 main servings, 6 side servings