Red Lentils with Stewed Tomatoes

I try to keep the language clean and family-friendly around these around these parts. I never know who might decide to stop by and check out my little piece of the internet – don’t want to scare anyone off, of course. Not that I’m a total potty mouth or anything. I just like to keep it safe enough for my Grammy or my mother-in-law to read. I imagine you’d do the same.

That being said, it is with some difficulty that I describe today’s recipe to you. Stan’s exact words were, “This is freaking phenomenal.” Except he didn’t say freaking. I’ll let you use your imagination to guess what he really said. (Yeah, so maybe he’s the potty mouth in the family.) Language aside, Stan was right. These lentils are, indeed, freaking phenomenal.

This recipe is one of my favorite kinds – those that take little time and little effort and produce huge flavor. Dinner can be ready in 15 minutes (plus however long it takes water to boil where you live). When it’s done you will have bowls of warm, fragrant lentils, redolent with Indian spices, and studded with chunks of juicy stewed tomatoes. Ladled over rice or served with Naan, this healthy meal will have you going back for seconds… and possibly having to watch your language, too.

One Year Ago: Oatmeal Pancakes

Red Lentils with Stewed Tomatoes
Adapted from Dish by Trish

Ingredients:
1 cup dried red lentils, rinsed and picked over for stones
3 1/2 cups water
1 tsp. fine-grain sea salt
1/2 tsp. turmeric
2 T. flavorless oil (canola, vegetable, etc.)
3/4 cup onion, finely chopped
1 tsp. chili powder
1 tsp. ground coriander
1/2 tsp. ground cumin
Dash of cayenne pepper
1/2 cup canned stewed tomatoes, with their juices
2 cloves garlic, minced
3 tsp. fresh lemon juice

Optional garnish: chopped cilantro

Directions:
In a large pot, bring the lentils, water, salt, and turmeric to a boil over high heat. Reduce the heat to medium-low, cover the pot, and simmer the lentils until tender, about 15 minutes.

While the lentils are cooking, heat the oil in a medium skillet over medium heat. Add the onion, chili powder, coriander, cumin, and cayenne pepper. Cook, stirring frequently, until the onions start to soften, about 5 minutes.

Add the tomatoes, garlic, and lemon juice and cook for 3 more minutes.

Stir the onion mixture into the cooked lentils.

Serve hot, garnished with chopped cilantro if desired.

Note: While you could certainly serve these lentils like a soup/stew, I like to serve them over brown rice. Sometimes I’ll stir some cooked kale or spinach into the rice to up the nutrition even more.