Ingredients
for the onions
2 Tbsp regular unsalted or vegan butter
3 Medium onions (white or sweet), halved & thinly sliced
1/2 Tsp salt
1/2 Tsp sugar
for the curried lentil
2 Tbsp canola, olive, or coconut oil
4 Medium garlic cloves, minced
1 Tbsp minced gingerroot
2 Tsp curry powder
1/2 Tsp smoked paprika (optional)
1/2 Tsp ground cumin (optional)
3 1/2 Cup water
1 14oz Can unsweetened coconut milk, divided
1 1/2 Cup dried red lentils, rinsed and picked over to remove any stones
- Salt
1/4 Cup chopped fresh cilantro leaves
for the basmati rice
1 1/2 Cup basmati rice
2 Tbsp unsalted butter or canola oil
1 1/2 Cup water
1 Tsp salt
Instructions
1) Begin by preparing the caramelized onions:
Melt the butter in a large skillet over medium-high heat. Add the
onions, salt, and sugar, then cook, stirring occasionally, until onions
soften and begin to color slightly (about 5 minutes). Reduce heat to
medium and cook, stirring occasionally, until onions are tender and
nicely browned 9about 15 minutes). NOTE: Turn down the heat if onions
start to burn.
2) While onions are sautéing, prepare the lentils:
In a large skillet over medium heat, heat the oil until shimmering. Add
the garlic, ginger, curry powder, and sweet paprika/cumin (if using).
Cook, stirring often, until fragrant (about 1 minute). Add the water, 1
Cup of the coconut milk, lentils and 1/2 teaspoon salt and bring to a
boil. Reduce the heat to low, cover, and simmer, stirring once or twice,
until the lentils have fallen apart (15 to 20 minutes).
3) Uncover, raise the heat, and simmer
until the lentils thicken a bit (they will be loose but not liquidy),
about 5 minutes. Stir in the cilantro, adjust seasonings, add salt to
taste.
4) While lentils are simmering, prepare the basmati rice:
Place rice in a medium bowl and fill with cold water. Swish rice around
with your fingers then carefully drain the water. Repeat 4 or 5 more
times until the water is no longer cloudy. Set rice aside.
5) Heat butter in a medium saucepan over
medium heat. Add the rice and cook, stirring occasionally, until rice
smells toasted but has not colored (about 3 minutes). Add the water,
remaining coconut milk (about 3/4 cup) and salt and bring to a boil.
Reduce heat to low, cover and cook (without opening the lid) until all
of the liquid has been absorbed (about 10 minutes).
6) Remove the pot from the heat and let
rice sit, covered, for 10 more minutes to finish cooking. Fluff rice
with a fork and serve in individual bowls topped with curried lentils
and caramelized onions. Garnish with additional chopped cilantro, if
desired.
This is Jack Bishop's recipe from A Year in a Vegetarian Kitchen and it is an amazingly delicious recipe. I think coconut oil adds a nice flavor and I typically do it with short grain brown rice and I bet it would also be great with wild or black rice.
Enjoy!
