CURRIED LENTILS (WITH TILAPIA RECIPE)

CURRIED LENTILS (WITH TILAPIA RECIPE) image

Categories Bean

Yield 4

Number Of Ingredients 9

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1 cup dried green lentils
3½ tbsp butter, divided
1 cup chopped onion
1 tbsp minced peeled fresh ginger
2 large garlic cloves, minced
1 tsp garam masala
1 tsp ground cumin
2 cups low-salt chicken broth
¼ cup chopped fresh cilantro

Steps:

Place lentils in large bowl; add enough water to cover by 2 inches. Let stand overnight. Drain, rinse, and drain again. Melt 2 tbsp butter in heavy large saucepan over medium heat. Add onion, ginger, and garlic; cook until onion is translucent, about 7 minutes. Stir in garam masala and cumin; sauté 2 minutes. Add chicken broth and simmer 5 minutes. Add soaked and rinsed lentils. Bring to boil, then reduce heat to medium and simmer uncovered until lentils are tender and almost all liquid evaporates, about 28 minutes. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool, cover, and refrigerate. Rewarm before continuing.) Stir 1½ tbsp butter into lentils until melted. Stir in cilantro and serve.