Madras Lentils (Emily)

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Cook lentils then set aside. (Will take about 45min to cook. For speed, start next steps 30min after lentils have been cooking)

Step 2

Heat oil and butter in a large dutch oven or pot over medium-high heat. Add onion and 1 tsp of the salt. Cook until onion is soft and golden, about 10 minutes. Stir frequently and reduce heat if it starts charring. It should be translucent and almost caramelized.

Step 3

Add chili, garlic and ginger and remaining spices and cook a minute more.

Step 4

Add tomato paste and cook a few minutes until it turns a shade darker and the oil shimmers on top.

Step 5

Deglaze with cooking wine if desired. Then stir in the broth, lentils, beans, cream and remaining 1 tsp salt.

Step 6

Reduce heat to low simmer, covered, at least 10 minutes. (If you have time to simmer longer, the flavour gets even better with time. Use 1 cup broth instead of ½ cup because it will thicken up quite a bit, then simmer up to 1 hour, stirring every now and then.)

Step 7

Stir in cilantro and serve.