Ingredients
2
2 servings
- •0.75 cup dry brown lentils
- •0.25 cup dry red lentils
- •4 cups water
- •5 whole garlic cloves
- •0.75 teaspoon salt
- •0.5 teaspoon ground coriander
- •0.5 teaspoon cayenne pepper, or to taste
- •0.25 teaspoon ground turmeric
- •2 tablespoons clarified butter
- •0.25 onion, sliced
- •1 teaspoon ground cumin
- •0.125 cup milk
- •1 tablespoon minced fresh cilantro
Instructions
- Soak brown and red lentils in ample cool water for 1 hour to overnight. Drain and rinse.
- Place drained lentils into a large saucepan or Dutch oven. Pour in the water, then add garlic, salt, coriander, cayenne, and turmeric. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the lentils are tender, about 30 minutes.
- While the lentils cook, melt the clarified butter in a skillet over medium heat. Stir in the onions, and cook, stirring often, until they turn golden brown. Stir in the cumin, and cook until fragrant, about 1 minute.
- Stir the onions and milk into the lentils; cook for another 6 to 8 minutes. Sprinkle with cilantro to serve.
Nutritional Facts
Per 2 servings
- Calories: 481
- Carbohydrate: 62g
- Fat: 15g
- Fiber: 26g
- Protein: 26g
- Sugar: 3g
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