This recipe is from America's Test Kitchen with minor modifications. Everything I have made of theirs is delicious! My husband and I bought their Cooking for Two book off Amazon. I doubled the recipe to have leftovers because it warms up great for lunch at work!
Serves: 4
Prep: 5 mins
Cooking: 25 mins
Ingredients:
- 1 tbsp vegetable oil
- 1 large onion, chopped fine
- 4 garlic cloves, minced
- 2 1/2 tsp garam masala
- 2 tsp grated fresh ginger
- Generous pinch cayenne pepper
- 4 cups chicken broth
- 1 cup lentils (recipe calls for red, but I highly suggest mixed *see below*)
- 1 tomato, chopped
- 4 tbsp minced fresh cilantro
- 1 tbsp unsalted butter
- 1 cup jasmine rice or quinoa
Directions:
- Start cooking the rice or quinoa.
- Cook onions in oil until softened (5 minutes).
- Mix in garlic, garam masala, ginger, and cayenne and cook until fragrant (30 seconds).
- Stir in broth and lentils. Bring to a boil, reduce heat, and simmer 20 minutes until lentils are tender.
- Remove from heat and stir in the tomato, cilantro, and butter until the butter is melted.
- Serve over your rice or quinoa!
* Buy pre-mixed lentils (brown, red, black) or buy them individually in the bulk section and mix them yourself (which is cheaper). They have a variety of textures and flavors that I just love in this dish!
--Linciel
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