Indian Spiced Lentils – a great side dish or a vegetarian main dish
For an explanation of the types of lentils on the market and some lentil lore, check out our post for Lentil Stoup.
Indian Spiced Lentils 4 to 6 serving
1 tablespoon + teaspoon olive oil
1 large onion, chopped
2 cloves garlic, minced
1 teaspoon curry powder
1 cup dried brown lentils
2 to 3 cups chicken broth
Kosher salt & black pepper to taste
⅓ to ½ cup chopped parsley
1. Heat oil in medium sized heavy pan, add onions, and sauté 5 minutes.
2. Add garlic and sauté 1 to 2 minutes. Add curry powder and continue to cook another 2 minutes.
3. Add lentils, 2 cups broth, salt and pepper; bring to a low simmer, then cover pan and cook until lentils are tender and liquid is absorbed, about 30 to 40 minutes. Add remaining chicken broth as needed.
4. When lentils are done (soft but still slightly chewy), remove from heat, and let sit covered for 5 minutes.
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| Liquid is absorbed and the lentil are soft but still chewy. Ready to add the lid and let sit for 5 minutes. |
5. Stir in parsley.
Recipe without photos . . .
Indian Spiced Lentils 4 to 6 serving
1 tablespoon + 1 teaspoon olive oil
1 large onion, chopped
2 cloves garlic, minced
1 teaspoon curry powder
1 cup dried brown lentils
2 to 3 cups chicken broth
Kosher salt & black pepper to taste
⅓ to ½ cup chopped parsley
1. Heat oil in medium sized heavy pan, add onions, and sauté 5 minutes.
2. Add garlic and sauté 1 to 2 minutes. Add curry powder and continue to cook another 2 minutes.
3. Add lentils, 2 cups broth, salt and pepper; bring to a low simmer, then cover pan and cook until lentils are tender and liquid is absorbed, about 30 to 40 minutes. Add remaining chicken broth as needed.
4. When lentils are done (soft but still slightly chewy), remove from heat, and let sit covered for 5 minutes.
5. Stir in parsley.
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