Up until a year ago, lentils had no place in my life. I might have even tacked them to the list of largely inedible things, just below styrofoam and dimes.
I’ve since reconsidered.
Very recently, I gave lentils another go. And surprise surprise, I liked them.
The lentils, after simmering for an hour with fresh zesty ginger, savory garlic, cayenne, and a pat of butter, were all at once sweet and spicy, comforting yet exotic. For such a simple recipe, it was shockingly flavorful. Texture-wise, they mashed into a soft, porridge-like consistency.
This meal deserves to be made, if for no other reason than it’s just the easiest way to shock and seriously delight your tastebuds.
1 cup dried lentils
15 oz can tomato sauce
1 tablespoon grated fresh ginger
2 large cloves garlic, minced
1/2 teaspoon cayenne pepper
2 tablespoons butter
3 tablespoons heavy cream
fresh cilantro for garnish
Place the dried lentils in a medium pot and add cold water to cover them by 2 inches. Bring it to a boil and then simmer over medium heat for 20 minutes, or until the lentils are soft but not mushy. Drain and return to the pot. Place the pot on the burner again.
Add the tomato sauce, ginger, garlic, cayenne pepper, and butter. Stir and let the mixture simmer over low heat, covered, for 1 hour.
Taste the mixture and adjust the seasoning as needed, adding more cayenne if you’d like it spicier.
Remove the pot from heat and stir in the cream. Serve with minced fresh cilantro.
Nutrition Information for 1/3 of recipe:
Calories: 328, Total Fat: 12.4g, Cholesterol: 34.1mg, Sodium: 914.2mg, Carbohydrate: 41.7g, Fiber: 17.1g, Sugars 7g, Protein: 13.1g