Indian-Style Red Lentils with Ginger

Ingredients

• 2 cups dried red lentils, rinsed, and drained
• 1 tsp. ground turmeric
• 5 cups water
• 2 T grapeseed oil
• 2 tsp. cumin seeds
• 2 small onions, chopped
• 2 T finely diced fresh ginger root
• 1 can diced anaheim chiles with juice
• Peppers, seeds removed and chopped
• 1 tsp. salt
• Chopped cilantro or sliced green onions for garnish, optional

Directions

1. If your lentils came from a bulk bin, take a quick look through them for tiny stones or stray bits of other legumes. Rinse the lentils under cold water until the runoff looks clear, then pour them into a fine strainer to drain.
2. Pour 5 cups water into a medium saucepan, then stir in the lentils and turmeric. Bring the mixture to a simmer and cook until the lentils begin to soften and most of the water has been taken up, about 15-25 minutes, depending on the age of the lentils.
3. While the lentils cook, chop the onion, peel and finely dice the ginger root, and prepare the fresh chiles if you’re using them.
4. Warm the oil in a large, heavy skillet. Add the cumin seeds and let them crackle in the oil for 30 seconds. Stir in the onions and cook for about 1 minute.
5. Add the minced ginger root and continue stir-frying for 2-3 minutes, until the onions and ginger are softening and just beginning to brown. If you’re using fresh chiles, stir them in along with the ginger.
6. Add the can of diced green chiles with their juice and cook for about 2 minutes more. Once the lentils are tender, transfer them to the skillet with the cumin seeds, onions, ginger, and chiles, then stir in 1 tsp. salt.
7. If the lentils do not have much liquid remaining, stir in 1/4 cup more water. Reduce the heat and simmer gently for about 10-15 minutes, until the lentils have mostly broken down and the liquid has largely cooked off. The final texture is up to you, but a slightly thick mixture with mostly dissolved lentils is the goal.
8. Serve hot, with cilantro or sliced green onions on top if you like. This is also good with Indian flatbread, flour tortillas, or pita bread for scooping.