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Ingredients
Ingredients
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Instructions
- In a medium saucepan, cover the lentils with about 1 inch of water and bring to a boil. Reduce to a simmer. Stir occasionally to avoid scorching on the bottom, and add more water if it gets low. Start this going and move on to the next step.
- Meanwhile, in a blender or mini food processor, puree the onion, garlic and ginger. Heat the butter or oil over a medium flame in a small skillet. Add the paprika, turmeric and cayenne, and fry for 30 seconds. Add the onion mixture and fry for about 10 minutes, until rather dry and lightly browned.
- Scrape the mixture from the skillet into the lentils and add about 1/2 teaspoon of salt. Continue to simmer until the lentils are fully pureed. The total time starting at step 1 will probably be about 40 minutes. Add water if too thick or cook a little longer if too thin. The ideal texture is thick enough to stand up a little on a spoon, but not thick like, say, hummus. A little thicker than applesauce. Taste and adjust the seasoning.