Spiced Red Lentils

I'm a big lentil fan which is one reason I love Indian food! This is a recipe from Cooks Illustrated Best International Recipe Cookbook. It is simple and delicious, makes great leftovers, and is great for an on the go lunch. Note, when you buy "red lentils" they actually look more orange--then they turn yellow when cooked!

Spices:

1/2 tsp ground coriander

1/2 tsp ground cumin

1/2 tsp cinnamon

1/2 tsp turmeric

1/8 tsp cardamom

1/8 tsp ground red pepper

Lentils:

2 TBS olive oil

1 onion, diced

4 medium garlic cloved, minced

1 1/2 tsp fresh ginger, minced

4 cups water

1 1/4 cup red lentils (rinsed and picked over)

3-4 roma tomatoes, cored, sedded, and chopped into small pieces

1/2 c. fresh cilantro

salt/pepper to taste

-Combine spices and oil in medium saucepan. Heat at medium-high until spices become fragrant about 10 seconds. Add diced onion and cook 5-7 minutes. Add garlic and ginger cooking for 30 more seconds.

-Add water and lentils. Bring mixture to a boil then simmer uncovered 20-25 minutes until tender stirring occasionally. Stir in diced tomatoes, cilantro, and salt/pepper to taste. Serve over white basmati rice (which you can cook with some cumin and anise seeds)

-For a creamier twist on the recipe you can aslo substitute one cup coconut milk in place of 1 cup water.