Hearth Lentil Curry
3 Tablespoons of vegetable oil
½ cup onions, small dice
1 inch piece of Ginger, peeled
4 large cloves of garlic, peeled
1 Tablespoon of cumin seed, crushed
1 teaspoon ground coriander
½ teaspoon garam masala
½ teaspoon red chili powder
½ teaspoon ground turmeric
1 ¼ cup lentils, rinsed (Brown or Green)
4 ½ cups vegetable or chicken stock
1 cup peeled, seeded and diced tomato
Salt and pepper to taste
Cilantro leaves, chopped
Add the oil and onions into your soup pan over medium heat. While oil is warming, make a paste with the ginger and garlic.
Cook onions until they begin to brown, add the garlic and ginger paste and stir. Once the garlic / ginger aroma waifs from the pan add the spices (cumin, coriander, garam masala, chili powder, and turmeric) stir into the oil to release the flavors. Add the cleaned lentils and stock.
Bring the soup up to a boil, and then reduce the soup to a simmer. Cook, covered for 30 – 40 minutes, dependent upon the type of lentil you’ve selected. Check the lentils, if soft, add the tomatoes and season with salt and pepper to taste.
If you like a heartier bowl of lentils, leave the lid off the pot to reduce the liquid for the last half of the cooking period.
Garnish with a scoop of yogurt, and fresh cilantro.
Adapted from Anjum’s New Indian by Anjum Anand