Adapted from Cooks Illustrated
1 Teaspoon salt
2 Tablespoons EVOO
1 Teaspoon ground coriander
3/4 Teaspoon ground cumin
1/2 Teaspoon dry mustard
1/2 Teaspoons red pepper flakes (cut this back if you don’t dig spicy)
2 toes garlic, minced or pressed through
2 teaspoons minced ginger (about 1 inch)
- 1. Bring lentils, 6 cups water, and salt to boil in medium saucepan; boil for 5 minutes. Reduce heat; simmer until lentils are tender but still hold their shape, 20 to 25 minutes. Drain, reserving 1 cup cooking liquid.
- 2. Meanwhile, heat oil in large skillet over medium heat. Add next spices; sauté to develop flavors, about 1 minute. Add garlic and ginger; sauté until softened and fragrant, about 2 minutes. Add lentils and reserved cooking liquid. Simmer to blend flavors, about 5 minutes.