Serve this exotic dish with fluffy basmati rice and herbed yogurt. For the yogurt, stir together plain Greek yogurt and chopped fresh mint or cilantro. Look for garam masala, an Indian spice mix, in the spices section of your supermarket.
Makes 6 servings
- 2 tablespoons extra-virgin olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 teaspoons minced fresh ginger
- 1 teaspoon garam masala
- ½ teaspoon ground turmeric
- 1 (8-ounce) package dried red lentils
- 3 cups chicken or vegetable broth
- ½ teaspoon kosher salt
- ¼ cup golden raisins (optional)
Sauté onions, garlic, and ginger in hot in a large skillet 5 minutes or until lightly browned. Add garam masala and turmeric; sauté 1 minute. Add lentils, broth, and salt. Bring to a boil; reduce heat, and simmer 20 minutes or until lentils are tender and mixture thickens. Add raisins, if desired; cook 2 minutes or until softened. Serve with basmati rice.
Per serving (lentils): Calories: 218; Carbohydrate: 32g; Fat: 5.4g; Saturated Fat: 1g; Cholesterol: 3mg; Protein: 12.6g; Fiber: 9.8g; Sodium: 235mg; Calcium: 36mg.