Green lentils are economical and healthy, but they can get boring after a while. I'm spicing them up today in an Indian curry.
While you're assembling all your ingredients, put your lentils on to cook. Rinse them first. Then, for one cup of dried lentils, add two cups of water. After bringing the water to a boil, reduce the heat to a gentle simmer and cook them for 20-30 minutes.
Some additional tips to keep in mind as you cook:
- Chop the ginger east to west, instead of north to south. This cuts through the fibers and prevents any long strands from ruining the texture of the dish.
- Allow the garlic to remain fairly raw. The pungent flavor will be nice in this recipe.
- I always recommend using organic oranges, but especially when you're using the zest. If you're using a conventional fruit, be sure to wash it thoroughly!
This recipe results in a thick paste. If you'd like more liquid, add some vegetable stock to the pan when you add the lentils.