Vegan Masala Lentils
A tradition Indian dish
Inspired by: yupitsvegan
1 cup brown lentils washed and drained
3 to 3 tsp safflower or other neutral oil
1 cup finely chopped red or white onion
7 cloves garlic chopped
1 tsp ground cumin
3 tsp ground coriander
1 tsp ground cardamom
1 tsp ground cinnamon
1 tsp fenugreek leaves (or 1/8 teaspoon fenugreek seeds)
2 tsp sweet or hot paprika
1 tsp nutmeg
1 tsp ground black pepper
2 tbsp sriracha or other hot sauce to taste
3 tbsp water
2 cups chopped tomato
1 tsp salt
3 tbsp chopped cilantro for garnish
2 tbsp vegan butter for garnish (optional)
Combine the lentils with 2 cups of water in a saucepan. Partially cover and cook over medium heat until the lentils are tender, 25 to 30 minutes.
While the lentils are cooking, make the tempering. Heat the oil in a skillet over medium heat. Add the onion and cook until golden brown, 5 to 6 minutes.
In a blender, combine the garlic, cumin, coriander, cardamom, cinnamon, fenugreek, paprika, nutmeg, black pepper, sriracha, and 2 tablespoons of water. Blend to combine well. Add this paste to the onions in the skillet. Cook until fragrant, about 2 minutes. Stir in the tomatoes and salt, and cook until the tomatoes are tender, about 8 minutes. Mash the larger tomato pieces.
Add the tempering to the lentils. Bring to a boil over medium heat. Reduce heat and simmer for another 5 minutes. Taste and adjust salt and spice. Garnish with cilantro and vegan butter, if using, and serve hot.