Who here eats enough fiber?
*only Sarah’s in-laws raise their hands*
That’s what I thought. Well, if you want some fiber and something rich and spicy, eat this. I used this recipe as a guideline and for the cooking method, which turned out to be stellar. Below are my actual steps.
1 1/2 c dry lentils (I used brown, the posted link suggests black caviar lentils)
1 T vegetable oil
1/4 t hing or asafoetida powder
1 medium onion, chopped fine
2 cloves garlic, pressed or minced
1 thumb-sized piece of ginger, finely diced or cut into matchsticks
2 green Thai chilies, chopped (optional – remove seeds for less heat)
1 1/2 t cayenne pepper
1/2 t curry powder
1/2 t salt
fresh ground black pepper to taste
1 small can tomato sauce (6 oz. or 200 g)
1 c vegetable broth
2 T butter
In a deep pot, cover lentils with water by 2 inches, bring to a boil and reduce to simmer for 10 minutes. While lentils are cooking, heat oil in a small skillet to medium. Add hing to oil and fry, stirring for one minute, then add onion, garlic, ginger and chili to oil, stirring frequently. When onion just becomes translucent, add cayenne pepper, curry powder, salt and pepper to onion mixture and stir until well distributed. Cook for one more minute, then remove from heat and set aside.
Drain lentils and return to pot. Add cooked onion mixture, tomato sauce, vegetable broth and butter. Bring lentils to a simmer and cook for an hour over low heat until thick and creamy, adding broth as needed. To improve texture, mash lentils occasionally with the back of a spatula while cooking. If desired, stir in a tablespoon or two of cream after cooking. Serve with naan, rice or alone.