1 medium onion, chopped
2 cloves garlic, finely chopped or garlic powder
1 T. fresh *ginger, grated
3 c. water or broth
1 c. lentils
1 t. cumin
1 t. coriander
1/4 t. cinnamon
1/4 t. cayenne pepper
1 t. salt, or to taste
3 T. tomato paste
2 T. chopped cilantro
1. Heat the oil. Add onion, garlic and ginger. Saute until the onions are golden. Add spices and stir constantly for 2 minutes. Add tomato paste to spices and cook and stir an additional minute.
2. While stirring the vegetables and spices, add water or broth and lentils. Bring pot to a boil, cover the pot, turn down the heat and allow to simmer for about 40 minutes. The liquid should boil down, but add additional water if needed to prevent sticking.
3. Blend until smooth, to serve as a dip with chips or toasted pita bread. Can also serve over rice, topping with the chopped cilantro.
*Note: Can be cooked in pressure cooker for 5 minutes after regulator jiggles.
Fresh ginger may be stored frozen and grated frozen. Ginger may also be grown indoors in a pot.
Serve with chapatis recipe above.
