We should all be eating more legumes like lentils.  Seriously, this is the stuff we're supposed to be eating.  If you need more convincing, read all about them here. _
I will decrease the amount of water by 2 cups the next time I make this; it was painful to wait for the water to be absorbed while the lentils were already cooked.  I served this with grilled Naan, an Indian flatbread made from yogurt. 
Source: Food Network Magazine

  • 1 1/2 cups dried red lentils, rinsed
  • 1 large tomato, chopped
  • 1 1-inch piece ginger, peeled and minced
  • 3/4 teaspoon turmeric
  • Large pinch of cayenne pepper
  • Kosher salt
  • 2 tablespoons unsalted butter
  • 3 cloves garlic, thinly sliced
  • 1/2 cup chopped fresh cilantro
  • Juice of 1 lemon

Combine the lentils, 6 cups water, the tomato, ginger, turmeric, cayenne and 1 1/2 teaspoons salt in a saucepan over medium-high heat. Bring to a simmer and cook, vigorously whisking occasionally, until the lentils are broken up and the mixture is thick, about 45 minutes.

Melt the butter in a small skillet over medium heat. Add the garlic and cook 1 minute; stir into the lentils along with the cilantro and lemon juice. Season with salt.

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