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Masala Lentils

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Rate this recipe 4.8/5 (4 Votes)

Ingredients

  • 3/4 cup brown lentils, washed and drained
  • 2 cups water
  • 2 to 3 teaspoons safflower or other neutral oil
  • 1/2 cup finely chopped red or white onion
  • 6 cloves garlic, chopped
  • 1/2 teaspoon ground cumin
  • 2 teaspoons ground coriander
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon fenugreek leaves or 1/8 teaspoon fenugreek seeds
  • 1 teaspoon sweet or hot paprika
  • 1/8 teaspoon nutmeg
  • 1/4 teaspoon black pepper
  • 1 1/2 tablespoons sriracha or other hot sauce, to taste
  • 2 tablespoons water
  • 1 1/2 cups chopped tomato
  • 3/4 teaspoon salt
  • 2 tablespoons chopped cilantro, for garnish
  • 1 tablespoon vegan butter (optional)

Details

Adapted from plantpoweredkitchen.com

Preparation

Step 1

1. Combine the lentils with 2 cups of water in a saucepan. Partially cover and cook over medium heat until the lentils are tender, 25 to 30 minutes.

2. While the lentils are cooking, make the tempering. Heat the oil in a skillet over medium heat. Add the onion and cook until golden brown, 5 to 6 minutes.

3. In a blender, combine the garlic, cumin, coriander, cardamom, cinnamon, fenugreek, paprika, nutmeg, black pepper, sriracha, and 2 tablespoons of water. Blend to combine well. Add this paste to the onions in the skillet. Cook until fragrant, about 2 minutes. Stir in the tomatoes and salt, and cook until the tomatoes are tender, about 8 minutes. Mash the larger tomato pieces.

4. Add the tempering to the lentils. Bring to a boil over medium heat. Reduce heat and simmer for another 5 minutes. Taste and adjust salt and spice. Garnish with cilantro and vegan butter, if using, and serve hot.

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