Buttery Red Lentils
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 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