Recipe from Cook Like a Champion
I love Indian flavors. And so does J. But this was a dish a bit outside of our normal comfort zone. The big red flag for J? No meat! But I actually think he really liked it.
This was an extremely simple meal to cook, although you do need about an hour to thicken. I served it with Naan I picked up at the grocery store.
1 c dry lentils
1 (14 ou) can crushed tomatoes
1 T fresh grated ginger
1 T minced garlic
1 t cayenne
1 c water
4 T unsalted butter
Salt and pepper, to taste
1/3 c heavy cream
2 T minced fresh cilantro
In a large saucepan, add lentils and enough water to cover by 2 inches. Bring to a boil then reduce to a simmer. Simmer for about 10 minutes, until lentils are open and tender. Drain and return to pot.
Stir lentils around pot, using a spoon to smash some of them against the sides. Add tomatoes, ginger, garlic, cayenne, water, butter, salt and pepper. Cook over medium heat for about 1 hour, until thickened. Periodically check to make sure water has not cooked out. If it has, add a bit more water and then cover for remaining cook time.
Stir in cream, garnish with cilantro and serve immediately.