Buttery Red Lentils

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  • 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
  1. Melt butter over low heat in small frying pan
  2. Add garlic and cover so as to roast slowly over minimal heat for 1 hour
  3. Rinse lentils and add to Best Pot with wine
  4. Add water to cover lentils plus one inch and bring to boil, then reduce heat
    1. Stir occasionally and add water as needed
  5. Fry onion(s), lemon zest and carrot (with celery and ginger, if used) thoroughly in large pan
  6. Once lentils are cooked through and garlic is fully pan roasted, add both to large pan
  7. Add garam masala, salt and pepper
  8. Puree partway with immersion blender, top with lemon juice
  9. Add spinach and simmer until cooked down