Ottolenghi. Need I say more?
- 2 cups red lentils
- 3 cups water
- 1 bunch cilantro (3 1/2 cups)
- 1 large onion
- 6 garlic cloves
- 3-inch piece fresh ginger
- 1 Tablespoon black mustard seeds
- 1/4 cup olive oil
- 1 Tablespoon ground coriander
- 2 teaspoons ground cumin
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground sweet paprika
- 10 curry leaves
- 3 1/2 cups peeled chopped tomatoes, fresh or canned
- 1 Tablespoon honey
- 1/2 teaspoon fenugreek (optional)
- Pinch of asafetida (optional)
- 1 teaspoon sea salt
- 2 Tablespoons butter (optional)
- Juice of 1/2 lime or lemon
- Rinse the lentils well under running water, then place them in a bowl with the water and soak for 30 minutes.
- Meanwhile, finely chop the cilantro (including stems), onion, and garlic, and grate the ginger. Set the cilantro aside.
- Place the mustard seeds in a 5-quart Dutch oven or other pot with a heavy bottom, and cook over medium heat until they begin to pop. Add the onion, garlic, ginger, and olive oil. Reduce heat to low and cook, stirring frequently, for 5 minutes. Add the ground coriander, cumin, turmeric, paprika, and curry leaves, and continue cooking, stirring frequently, for 3 minutes.
- Add the lentils and their soaking water, the tomatoes, honey, fenugreek, and salt, and stir to blend. Cover and simmer for about 30 minutes, until the lentils are fully cooked.
- Stir in the butter, lemon or lime juice, and cilantro. Serve hot.
Adapted from Plenty by Yotam Ottolenghi.