I'm getting to like lentils more and more. And with spices, all the better! This recipe is packed full of em. I modified it a bit from the original to make it healthier (vegan). The recipe is from BBC's Good Food Magazine. I served this with hummus and toasted pita bread.
8 oz. black lentils
2 onions, finely chopped
2 green chiles, deseeded and sliced (I used serano)
2 oz. butter or coconut oil
1 T. grated fresh ginger
3 garlic cloves, thinly sliced
1 t. ground turmeric
1/2 t. hot chili powder (optional)
2 t. ground cumin
2 t. ground coriander
2 bay leaves
2 14.5-oz. cans red kidney beans (I used cannellini, drained & rinsed
1/2 can of coconut milk or some cream(or less)
1/2 t. garam masala
handful of chopped coriander (optional)
Boil the lentils in enough water to cover them for 15 minutes, or until almost tender. Meanwhile, fry the onions and chiles in the butter/coconut oil for about 7 minutes until they start to soften. Stir in the ginger, garlic, and spices and cook over a low heat for 1 minute more.
Pour in almost-tender lentils and add water if needed. Toss in the bay leaves and beans, then simmer for 20 minutes more until thickened. (This can be made 2 days ahead and chilled, or frozen for up to 1 month)
To serve, return to the heat if necessary and stir in the coconut milk (or cream). Season with salt & pepper. Pour into a bowl, dust with garam masala and scatter with coriander (if using).
This dish was very good. Not my favorite actually. My mom liked it more than I did. It would have been good served over brown rice. We discussed it at the table and decided it needed some potatoes in it. That would have kicked it up. Please let me know if you try it and could suggest anything. I'm always interested in new ideas.
Blessings and Goodnight.