SERVINGS: 6
PREP: 10 minutes
COOK: 30-40 minutes
INGREDIENTS
| 1/2 cup | Green lentils |
|---|---|
| 4 tbsp | Extra virgin olive oil |
| 1 | Medium red onion |
| 3-4 oz | Tomatoes |
| 6 cloves | Garlic |
| 1/2 tsp | Cayenne or chili powder |
| 1/4 tsp | Paprika |
| 1/2 tsp | Garam Masala |
| 1/4 cup | Cream |
DIRECTIONS
Soak lentils overnight in water so that they cook easily. Once soaked overnight, boil in a pot of water. Add enough water to a level of ½ inch above the level of the lentils. By soaking, it takes approximately 20 min for lentils to cool.
Make a puree of the tomatoes in a blender
Heat oil in a pan. Add chopped onions and saute on medium high for 2-4 min. Add garlice and sautee for about 10 min until the raw smell of the garlic is gone. Keep stirring if using med-high flame so that the garlic does not burn.
Add tomato puree and stir for about 10 min again so that the raw fruity smell of the tomatoes is gone.
Add the chilli powder and paprika and stir 2-4 min. Add lentils and cover on medium heat for a few min. Add veggie or chicken broth for desired amount of thickness and allow to cook for a few min until the flavors are incorporated.
Stir cream into the mixture until incorporated. Stir in the garam masala. Garam masala does not need extra cooking time. Turn off the stove and keep lid covered to allow garam masala fragrance to permeate the mixture.
ENJOY!
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