ArkansasRockers.com

1 T. vegetable oil
2 c. chopped onions
3 cloves garlic, minced
1 t. minced gingerroot
3 c. water
1 c. dried red lentils, rinsed
3/4 t. turmeric
3/4 t. ground cumin

for serving:
basmati rice
chopped plum tomato, seeded
chopped cilantro
minced jalapeno

Heat oil in medium skillet over medium heat. Add 1 cup onion, 1/3 of the garlic, and the ginger and saute until tender and golden (not too brown), about 8 minutes. Set aside.

Combine 3 c. water, lentils, remaining onion and garlic, turmeric and cumin in heavy medium saucepan. Bring to boil. Reduce heat, cover and simmer until lentils are tender, about 15 minutes. Puree about half of this mixture in a blender, or with an immersion blender, or with a potato masher. Return puree to pot with the rest of the lentil mix. Mix in the sauteed onion mixture. Simmer about 5 more minutes & season with salt and pepper.

Spoon over rice and top with tomato, cilantro, & jalapeno. About 4 servings.

This is a great meal along with sauteed garlicky squash/peppers/eggplant.

CARA! This is the recipe I used as a base. I’m pretty sure I added a little coriander, curry powder, and cinnamon, because that’s the type of thing I would do. I can see there being a need for more seasoning.