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Categories:
onions canola oil fresh gingerroot garlic tomatoes ground coriander ground cumin cayenne pepper vegetable broth water dried lentils green chiles heavy whipping cream butter cumin seeds hot cooked basmati green onions
Viewed: 68 - Published at: 9 years agoIngredients
- 2 large onions, thinly sliced, divided
- 2 tablespoons canola oil
- 2 tablespoons minced fresh gingerroot
- 3 garlic cloves, minced
- 8 plum tomatoes, chopped
- 2 teaspoons ground coriander
- 1-1/2 teaspoons ground cumin
- 1/4 teaspoon cayenne pepper
- 3 cups vegetable broth
- 2 cups water
- 2 cups dried lentils, rinsed
- 1 can (4 ounces) chopped green chiles
- 3/4 cup heavy whipping cream
- 2 tablespoons butter
- 1 teaspoon cumin seeds
- 6 cups hot cooked basmati or jasmine rice
- Optional: Sliced green onions or minced fresh cilantro
Method
- In a large skillet, saute half of the onions in oil until tender. Add ginger and garlic; saute for 1 minute. Add the tomatoes, coriander, cumin and cayenne; cook and stir 5 minutes longer.
- In a 4-or 5-qt. slow cooker, combine the vegetable broth, water, lentils, green chiles, tomato mixture and remaining onion. Cover and cook on low until lentils are tender, 6-8 hours.
- Just before serving, stir cream into slow cooker. In a small skillet, heat butter over medium heat. Add cumin seeds; cook and stir until golden brown, for 1-2 minutes. Add to lentil mixture.
- To serve, spoon over rice. If desired, sprinkle with green onions or cilantro.
