Lentils certainly have found their way into my heart over the past year - particularly, the beautiful red lentil. Unlike other beans, they do not have to be pre-soaked and cook very quickly.
Fun facts -- Did you know that India not only consumes the greatest number of lentils, but also grows more than 50 varieties? Lentils are especially good for the heart. They are very easy to digest, help build glands and blood, and supply minerals for nearly every organ, gland, and tissue in the body.
Here's to your health!
2 T butter
2-4 garlic cloves, chopped/crushed
1/2-1 onion, chopped
1/2 tsp turmeric
1 tsp garam masala
1/4 tsp chili powder
1 tsp ground cumin
2 cans (15oz) chopped tomatoes (recipe indicates drained, but I prefer to keep the liquid)
1 cup red lentils
2 tsp lemon juice
approx. 3 cups vegetable bouillon (*see note below)
1 1/4 c coconut milk
Melt the butter in large pan.
Saute garlic and onion for 2-3 minutes, stirring.
Add spices and cook for less than a minute.
Stir in tomatoes, red lentils, lemon juice, vegetable bouillon, coconut milk. Bring to a boil.
Reduce the heat and simmer for 25-30 minutes until the lentils are tender and cooked.
Season to taste with salt and pepper. (Do not salt lentils before they are cooked or they become tough.)
Garnish with chopped cilantro and lemon slices and present with warm naan bread. Naan is great served with ghee or butter.
Warmingly serves 4.
*Recipes tend to call for a bit less liquid, but after many stuck pans, I err on the side of adding at least an addition 1/2 cup of liquid. The 3 cups here is what I recommend with the heat maintained on medium-low (about 3-4 on my stovetop).
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