This is great to serve as a side dish to any Indian style main course. It’s also a great way to prepare lentils for kids, just adjust the chili powder to their taste. For some kids, that may be doubling the chili powder!
1 Cup split lentils
1 Cup chopped onion
2 TB olive or vegetable oil
2 TB butter (or quality vegan butter substitute)
1 tsp salt (to help onions sweat)
1 tsp cumin
1 tsp chili powder
2 tsp fresh grated ginger
3+ cloves garlic minced
1 1/2+ Cups filtered water
Add onion, fats, salt, and seasonings to a small stock pot. Brown over high, stirring constantly until onion begins to caramelize. Stir in lentils. Coat in spiced oil by stirring vigorously. Stir in water. Scrape bottom of pan with wooden spoon to release all the browned flavors from the pan.
Reduce heat to medium low, cover, and simmer for 20 minutes or until lentils are soft. Stir occasionally. Split lentils will cook quickly and break apart. The texture is very smooth and creamy without adding dairy.
Serve with naan bread or over rice.