Indian spiced lentils
- 1/2 cup green lentils
- 2 cups water
- 1 tbsp olive oil
- 1/2 small yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp ground ginger
- 1/2 tsp garam masala
- 1/4 tsp ground tumeric
- Squirt of lemon juice
- 1/2 tsp cilantro, for garnish
- Bring lentil and water to a boil and simmer for ~40 minutes.
- After about 30 minutes, begin preparing the spices and aromatics: Add half the olive oil to a large pan on medium heat. Add spices and stir continuously for about 2 minutes. Toasting will enhance the flavor and depth of the spices.
- After the spices are done, add the remaining olive oil and cook onion and garlic until translucent.
- Around this time the lentils should be about ready. Drain (reserve a bit of liquid) and add to the pan, stirring to coat the lentils evenly with the spices. If the mixture looks a little dry, add reserved lentil liquid. Squirt with lemon juice before serving. I served over short grain brown rice that I FINALLY cooked perfectly.
This dish came about because I got the wrong type of lentils from the bulk bin. I wanted to make dal, but instead of red or yellow lentils I grabbed green. I know that all lentils are good lentils, so I had to make these work with my craving for Indian flavors somehow. I think I did a good job. As with most of my dishes, this could easily feed two people, but I cannot refuse a mound of aromatic lentils.
I also had a glass of wine that I bought at this great wine bar called The Wine Room in Winter Park, FL. I tried a bunch of different wines (one called Graham Crackers which I tried because I thought it would taste like s'mores - it did not) and fell in love with this kind. I splurged and bought a bottle for myself despite my lack of money because I liked it so much. Unfortunately it wasn't the dumbest purchase of the evening, but more on that later.