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Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Sometimes you can't improve on a basic recipe. This is an example. I found this recipe in an old New York Times Cookbook and I go to it again and again because it always comes out perfectly. Serve the lentils on a platter surrounded by a ring of jasmine rice. Also wonderful paired with chicken. Any type of lentil works great-I use yellow lentils. Ingredients:
1 cup lentils |
3 cups water |
2 large onions, chopped |
3 tablespoons butter or 3 tablespoons oil |
1 garlic clove, minced |
1 teaspoon curry powder |
salt |
Directions:
1. Combine the lentils and water in a pot. Add one of the onions and salt to taste and bring to a boil.
2. Reduce heat and simmer, covered, for 30-40 minutes, until lentils are just tender. Drain.
3. In a skillet, heat butter (or oil), add the remaining onion and garlic, and a pinch of salt. Cook until the onion just starts to brown.
4. Add onions and garlic to the lentils. Add the curry powder and cook until very tender, about 10 more minutes.
5. Serve with white rice and lemon wedges.
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