Yield Makes 6 to 8 (main course) servings Number Of Ingredients 15 Steps:
Cook onion in oil in a 3 1/2- to 4-quart heavy pot over moderate heat, stirring occasionally, until edges are golden, about 6 minutes. Add ginger and garlic and cook, stirring, 1 minute. Add cumin, coriander, turmeric, salt, and chile and cook, stirring, 1 minute. Stir in water, lentils, and coconut milk, then simmer, covered, stirring occasionally, 5 minutes. Stir in zucchini and simmer, covered, until lentils and zucchini are tender, about 15 minutes. Season with salt and serve with cilantro sprigs scattered on top.
Time 45m Yield 4-6 Number Of Ingredients 12 Steps:
Put the lentils into a sacuepan and add the 3 2/3 cups water. Bring it to a boil and simmer for 20 minutes or until tender. Using a mortar and pestle(or food processor), crush the fresh ginger, 2/3 of the chilies, and 2 of the garlic cloves until smooth. Add to the lentils. Add the coconut milk, turmeric, ground ginger, lemon juice, and salt to taste. Cook gently, stirring for 1 minute, then increase the heat and cook for 5 minutes, or until any excess liquid has evaporated. Taste for seasoning. Crush the remaining garlic and set aside. Melt the butter in a skillet and add the mustard seeds. As soon as they begin to pop, remove the skillet from the heat and stir in the crushed garlic and the remaining chopped chili. Transfer the lentil mixture to a warm serving dish and top with the garlic,chili, and mustard seed butter. Serve immediately. Enjoy!
Time 1h20m Yield 4 Number Of Ingredients 13 Steps:
Rinse lentils with cold water until water runs clear. Drain and set aside. Heat olive oil in a large pot over medium heat. Add garlic and cook until fragrant, about 1 minute. Add carrots and onion. Season with a pinch of salt and pepper to help vegetables release their liquid. Cook, stirring occasionally, until onions are translucent, about 5 minutes. Add tomatoes and another pinch of salt. Cook, stirring occasionally, for 3 minutes. Stir in vegetable stock and lentils. Increase heat to high and bring to a boil. Reduce heat to low and cover. Simmer, stirring every so often, for 45 minutes. Stir in coconut milk, curry paste, curry powder, cumin, and chili powder. Simmer, uncovered, for 5 minutes. Season with salt and pepper.
Time 40m Yield 8 Number Of Ingredients 13 Steps:
Wash the lentils in cold water until the water runs clear. Put lentils in a pot with enough water to cover; bring to a boil, place a cover on the pot, reduce heat to medium-low, and simmer, adding water during cooking as needed to keep covered, until tender, 15 to 20 minutes. Drain. Heat vegetable oil in a large skillet over medium heat; cook and stir onions in hot oil until caramelized, about 20 minutes. Mix curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger together in a large bowl; stir into the onions. Increase heat to high and cook, stirring constantly, until fragrant, 1 to 2 minutes. Stir in the tomato puree, remove from heat and stir into the lentils.
