Spiced Red Lentils

I was intent upon cooking lentils, but I had never even eaten them before. I ended up combining these two recipes, and yes one is for cabbage. I've been told the cabbage recipe is delicious as is. I used purple potatoes, combined with the red lentils, turmeric, and carrots, this dish was really colorful.

The end result was warm, a little spicy, and absolutely delicious. 

Ingredients

• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 large onion, finely chopped
• 1 heaping tablespoon chopped ginger, about 1½ inch chunk
• 1 heaping tablespoon chopped garlic, 3-4 cloves
• 1 teaspoon turmeric
• 1/4-1/8 teaspoon cayenne/ground red pepper
• 3-4 large carrots, peeled and cut into medium dice
• 1-2 medium potatoes peeled and cut into 1 inch chunks
• 1 cup red lentils, washed
• 3 cups vegetable or chicken broth
• 1 tsp sea salt
• black pepper to taste
• crushed red pepper flakes or ground red pepper to taste

Instructions

1. In a large pot, heat the oil and butter on medium. Add the onions and carrots. Sauté for about 7 minutes.
2. Add ginger, garlic, turmeric, and 1/8 tsp red pepper. Mix everything together. Sauté for 3 more minutes. 
3. Add the potatoes, the broth and the lentils. Mix well. 
4. Bring to a boil, reduce heat, and simmer, stirring occasionally, until the lentils and vegetables are tender, 15 to 20 minutes.
5. Add salt and red pepper to taste. 

Makes about 4 servings. Serve with rice. We also had whole wheat naan. 

You can also add some chicken or vegetable bouillon instead of salt if you want a richer flavor.