Difference between revisions of "Buttery Red Lentils"
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* 3 tablespoons olive oil | * 3 tablespoons olive oil | ||
* 1 large onion or 2 medium, chopped | * 1 large onion or 2 medium, chopped | ||
| + | * 1 stalk celery minced finely (optional) | ||
| + | * 1 1/2 tsp ginger root minced fine (optional) | ||
* 6 garlic cloves, minced or smashed | * 6 garlic cloves, minced or smashed | ||
* 1/2 stick butter | * 1/2 stick butter | ||
| Line 18: | Line 20: | ||
# Add water to cover lentils plus one inch and bring to boil, then reduce heat | # Add water to cover lentils plus one inch and bring to boil, then reduce heat | ||
## Stir occasionally and add water as needed | ## Stir occasionally and add water as needed | ||
| − | # Fry onion(s), lemon zest and carrot thoroughly in large pan | + | # Fry onion(s), lemon zest and carrot (with celery and ginger, if used) thoroughly in large pan |
# Once lentils are cooked through and garlic is fully pan roasted, add both to large pan | # Once lentils are cooked through and garlic is fully pan roasted, add both to large pan | ||
# Add garam masala, salt and pepper | # Add garam masala, salt and pepper | ||
# Puree partway with immersion blender, top with lemon juice | # Puree partway with immersion blender, top with lemon juice | ||
# Add spinach and simmer until cooked down | # Add spinach and simmer until cooked down | ||
Latest revision as of 14:32, 5 June 2018
INGREDIENTS
- 3 tablespoons olive oil
- 1 large onion or 2 medium, chopped
- 1 stalk celery minced finely (optional)
- 1 1/2 tsp ginger root minced fine (optional)
- 6 garlic cloves, minced or smashed
- 1/2 stick butter
- 1.5 tbsp garam masala
- ¼ teaspoon kosher salt, more to taste
- ¼ teaspoon ground black pepper
- 1 wine cup cooking wine
- 1 cup red lentils
- 1 large carrot, peeled and chopped fine or shredded
- 1 lemon, separately juiced and zested
- Melt butter over low heat in small frying pan
- Add garlic and cover so as to roast slowly over minimal heat for 1 hour
- Rinse lentils and add to Best Pot with wine
- Add water to cover lentils plus one inch and bring to boil, then reduce heat
- Stir occasionally and add water as needed
- Fry onion(s), lemon zest and carrot (with celery and ginger, if used) thoroughly in large pan
- Once lentils are cooked through and garlic is fully pan roasted, add both to large pan
- Add garam masala, salt and pepper
- Puree partway with immersion blender, top with lemon juice
- Add spinach and simmer until cooked down
