Indian Spiced Lentils

Ingredients

• 4 tsp. olive oil
• 1 large onion, diced in 1/4 inch pieces
• 2 cloves garlic, minced
• 1 tsp. sweet curry powder
• 1 tsp. hot curry powder
• 1 cup dried brown lentils, rinsed
• 2 cups homemade chicken stock or 1 can chicken broth and 1/4 cup water
• 3/4 cup chopped parsley, or less
• Salt/pepper to taste

Directions

1. Warm the oil in a medium sized heavy pan. Stir in the onions and cook them for 5 minutes, then add the garlic and cook for another 1-2 minutes. Sprinkle the curry powder over the onion and garlic mixture and continue cooking for about 2 minutes, stirring so the spices bloom without scorching.
2. Add the lentils and stock, then bring everything to a gentle simmer. Cover the pan and cook until the lentils are tender and the liquid has been absorbed.
3. The total cooking time depends on the age of your lentils, so after 30 minutes, begin checking them every few minutes. If the simmer is running a little too strong and the pan starts to dry out near the end, add a small amount of water. The lentils in the photos cooked for 38 minutes, then rested for about 5 minutes with the lid still on.
4. Once the lentils are finished, soft with a bit of chew left, take the pan off the heat. Leave it covered for 5 minutes while you chop the parsley.
5. Fold in the parsley, add salt and pepper to taste, and serve hot.