These spicy and saucy lentils from Afghanistan are captivatingly aromatic, full of flavor, and easy to make as well as being economical and versatile. Serve with a spoon over wrapped steamed dumplings, over rice or noodles, tossed with tortellini, or on top of a baked potato. Top with a little yogurt and fresh, tender herbs and you have the ultimate easy and nutritious meal.
storage: It can be refrigerated for up to 4 days or frozen for up to 2 months. Add water or broth as needed to soften when reheating.
material
Quantity: 6 (makes about 4 cups)
direction
Active: 20 minutes
|Total: 55 minutes
step 1
Place the lentils in a fine-mesh colander, rinse under cold running water, and remove to remove stones.
Step 2
Heat the oil in a medium saucepan over medium heat until shimmering. Add onions and cook, stirring occasionally, until softened, about 3 minutes. Add garlic and ginger and cook, stirring, until fragrant, about 30 seconds. Add cumin, salt, pepper, and turmeric and mix until dissolved. Add the lentils and tomato paste and stir to warm through. Add the stock and cinnamon stick and bring to a boil. Reduce heat so liquid is low, cover and simmer until lentils are tender and liquid is saucy, about 35 minutes.
Step 3
Discard the cinnamon stick and mash the garlic with the back of a spoon and mix into the lentils. Taste and season with additional salt if needed.