Delicious. Makes 6 servings.
If you really want to go all out, you can toast any of the spices that you have whole, then grind them. Add the other pre-ground spices at the end.
Serve chunky or blended, with salad or rice or bread.
| Ingredients | Step |
|---|---|
| oil 1 large white onion, diced |
Saute in large pot until translucent. |
| 1½ c. red lentils | Rinse in colander. |
| 8 cloves garlic, minced 4 t. cumin 1 t. coriander ½ t. black pepper ⅛ t. cloves ⅛ t. cinnamon ⅛ t. cardamom ½ t. turmeric 1½ t. salt |
Measure. |
| 1.5 c passata (equivalent to 6 Romas) rinsed red lentils 1 large carrot, diced ¾ c. cilantro, diced spices 6 c. warm water |
Add to the onions, stir, and cover pot. Cook, stirring occasionally, until cooked, about 25 minutes. |
Source: Ifrah F. Ahmed (NYT Cooking)