Born coin-shaped, lentils are served the world over to bring good fortune in the new year, and to start it on a virtuous note. Here at food52, we'd add that they're also delicious! Adding heft to a salad, as a bed lain for more protein, or spiced up in a hearty dal or soup, we can't wait to see your best recipes...
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The main ingredients: French lentils, jasmine rice, butter, coriander, fresh mint, onion, lemon, yogurt, cinnamon, cumin and aleppo pepper.
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The lentils look like tiny little gems.
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Rivka has you simmer them in salted water just until tender -- about 20 minutes.
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When you need 6 cups of sliced onions, it's nice to have a friend.
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A butter lake.
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In go the onions to slowly caramelize.
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The final step: add a last tablespoon of olive oil and crank the heat so some of the onions get really crispy and dark.
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The lentils don't swell that much when cooked -- they're almost as pretty this way!
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Amanda adds cooked jasmine rice to the lentils and onions.
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The final touch: a dollop of spiced yogurt with mint and lemon.
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Reporting for duty: red lentils, onion, coconut milk, ginger, cilantro, sweet potato chips (for dipping, of course!), turmeric, garlic, garam masala, cinnamon, cumin, red pepper and bay leaves.
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First, the lentils need a good rinse and a drain.
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Amanda wrestles with ginger while Merrill opens a can -- tough job.
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After you put the can of coconut milk in the freezer for 20 minutes, the coconut butter hardens and rises to the top; you can then skim it off easily.
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Recipe consultation!
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Onions, garlic and ginger softened in some of the coconut butter.
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In go the drained lentils!
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Amanda very cheerfully adds coconut milk, water and chicken broth to the lentils.
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After about 20 minutes, the dip looks like this -- the lentils have all broken down.
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For the hot spice oil: bay, garam masala, turmeric, black pepper, cinnamon and red pepper.
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We watched them carefully: if they sit too long in the hot oil, the spices will burn.
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Into the dip!
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