RCI-VG.004.1118.001
Red Lentils
Red Lentils from the Recidemia collection
Prep15 min
Cook180 min
Total195 min
Servings4
Difficultyintermediate
Ingredients
- of dried red lentils1 cup
- of clarified butter2 tablespoons
- medium-sized onion1 unitfinely diced
- green pepper½ unitfinely diced
- hot jalapeno pepper½ unitfinely diced (more or less, depending on how hot you like it) or cayenne pepper, to taste
- tomato1 mediumdiced
- 1 teaspoon
Method
1
Rinse the dried red lentils thoroughly under cold water until the water runs clear, removing any debris or discolored lentils.
2
Heat the clarified butter in a large saucepan over medium heat until it is fragrant and shimmering.
2 minutes
3
Add the finely diced onion and cook, stirring occasionally, until softened and lightly golden, about 3 minutes.
4
Stir in the finely diced green pepper and hot jalapeno pepper (or cayenne pepper to taste), and cook for another minute to release their aromas.
5
Add the diced tomato and ground cumin powder, stirring well to combine with the aromatics and butter.
6
Pour in 4 cups of water and add the rinsed red lentils, stirring to distribute evenly throughout the liquid.
1 minutes
7
Bring the mixture to a boil, then immediately reduce the heat to medium-low and simmer, stirring occasionally, until the lentils break down and the dish reaches a thick, porridge-like consistency, about 20 minutes.
8
Taste and adjust seasoning with additional salt, cumin, or hot pepper as desired before serving.