Posted by Carolynhttps://umamigirl.com/plenty-yotam-ottolenghi-spiced-red-lentils-recipe/
Ottolenghi Spiced Red Lentils
Preparation15 minCook Time40 minTotal Time0:55
Adapted from Plenty by Yotam Ottolenghi. Don't be intimidated by the long ingredient list and the few unusual ingredients. This is a simple dish with a wonderful, complex flavor. If you can't find fenugreek or asafetida, it's fine to omit them.
cups red lentils
bunch cilantro (3 1/2 cups)
piece fresh ginger
Tablespoon black mustard seeds
cup olive oil
Tablespoon ground coriander
teaspoons ground cumin
teaspoon ground turmeric
teaspoon ground sweet paprika
cups peeled chopped tomatoes, fresh or canned
teaspoon fenugreek (optional)
Pinch of asafetida (optional)
teaspoon sea salt
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.