These Afghan-spiced saucy lentils are alluringly fragrant, brimming with taste, and as easy to make as they’re economical and flexible. Enjoy them spooned over packaged steamed dumplings, on a mattress of rice or noodles, tossed with tortellini, or ladled over a baked potato. Then most sensible with a dollop of yogurt and recent mushy herbs for without equal simple, nourishing meal.
Storage: Refrigerate for as much as 4 days or freeze for as much as 2 months. Add further water or broth as had to loosen when reheating.
Ingredients
Servings: 6Â (makes about 4 cups)
Directions
Active:
20 minutes|
Total: 55 minutes
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Step 1
Place the lentils in a high-quality mesh strainer and rinse below chilly operating water, then select thru to take away any stones.
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Step 2
In a medium saucepan over medium warmth, warmth the oil till shimmering. Add the onion and cook dinner, stirring now and again, till softened, about 3 mins. Add the garlic and ginger and cook dinner, stirring, till fragrant, about 30 seconds. Stir within the cumin, salt, pepper and turmeric till included. Add the lentils and tomato paste and stir to mix and heat the entirety thru. Add the broth and cinnamon stick and convey to a boil. Reduce the warmth so the liquid is at a low simmer, duvet and cook dinner till the lentils are mushy and the liquid is saucy, about 35 mins.
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Step 3
Discard the cinnamon stick, then use the again of a spoon to damage the garlic cloves after which stir them into the lentils. Taste, and season with further salt, if desired.