Source: VEGAN, at Times by Jessica Seinfeld
INGREDIENTS
1 large yellow onion, thinly sliced
¾ teaspoons of salt
3 cloves of garlic, smashed and peeled
2 tablespoons of grated peeled fresh ginger (or ½ teaspoon of ginger powder)
1 teaspoon of ground cumin
1 teaspoon of garam masala
One 14 ounce can of whole or diced tomatoes (no salt if possible)
2 ½cups of water plus more if necessary
⅛ teaspoon cayenne pepper
¼ teaspoon of fresh ground black pepper
1 cup of green or brown lentils rinsed
1 cup of brown or basmati rice for serving
Chopped fresh dill or parsley for serving
1 lime cut into wedges
DIRECTIONS
In a large saucepan, heat over medium-high heat. Add the onion and begin to sauté with water. Cook, stirring occasionally with a wooden spoon for 10-12 minutes, until very tender. Stir in the garlic and ginger, reduce the heat to medium and cook for 2-3 minutes more, stirring often, until just beginning to caramelize.
Add the cumin and garam masala and cook, stirring for 30 seconds. Add the tomatoes, 1 cup of water, the cayenne pepper, black pepper and 3/4ths teaspoon of salt. Let the mixture come to a boil, then reduce the heat so it simmers, cover tightly and cook for 15 minutes.
Meanwhile, bring a medium saucepan full of water to a boil over medium-high heat. Add the lentils. Reduce the heat so it simmers and cooks for about 25 minutes or until tender. Drain into a strainer.
Make the rice and set it aside. Rice made via an Instant Pot in comments.
Using a handheld blender or a regular blender, puree the tomato mixture until creamy and smooth. If it is a little thick, add a little more water. Stir in lentils.
Serve the lentils with rice and top with dill (or parsley) and a squeeze of lime.