Risotto Style Red Lentils with Tomato

I have been meaning to share this amazing lentil recipe with everyone for a while. For some reason I always think that I've already posted it on the blog. Then I make the dish again and realize: "I haven't posted this recipe yet!" And believe me....it's worth posting.

In the past 3 months I've shared this recipe with three different people, with one minor variation, I omitted the tomatoes from the recipe. Some people like the added texture tomatoes give to this dish, others don't. So I'm posting this recipe for Risotto Style Red Lentils with the addition of diced tomatoes, but please know they are just as delicious if you want to leave them out.

Ingredients:

1 cup red lentils, picked over for stones

Two 4 oz. cans diced green chiles

1 yellow onion, finely chopped

2 cloves garlic, minced

1 can (14.5 oz) diced tomatoes

1 tsp fresh grated ginger or 1/2 tsp dried ground ginger

1 tsp turmeric

2 tbsp curry powder

1.5 - 2 cups chicken stock/broth 

1/2 cup clarified butter (ghee), coconut oil or light vegetable oil

1 lemon, juiced

plain greek yogurt (optional)

cilantro (optional)

Directions:

Rinse the red lentils in a strainer under running water, checking for bad lentils or "stones." Transfer to a large bowl, cover with water, and let soak for 30-35 minutes. Drain and set aside.

In a large pot or dutch oven, heat the ghee/oil over medium high heat. Once it begins to shimmer, add the onions, garlic and chiles to the pot.  Let the aromatics sauté for about 3 minutes, until the onion begins to turn translucent, then sprinkle in the turmeric, curry powder and ginger.  Add the lentils, and stir to combine.

After a minute the lentils will start taking on an orange hue. Add the diced tomatoes and chicken stock/broth at this time - just enough of the liquid to cover the top of the mixture. 

Stir the pot, and scrape up any bits from the bottom. Bring to a boil, then lower to a simmer and cover. Check the lentils every couple of minutes. As the liquid reduces and is absorbed, stir the pot and add a bit more of the stock/broth (again, just enough to cover the lentils). Repeat this process a few times, or until the lentils have reached their desired creaminess for your palate. If you like your lentils with a bit of a bite to them (still a little gritty), you may not need the full 2 cups of stock. 

Once the lentils have reached desired tenderness, turn heat off. Squeeze the juice of one whole lemon over the lentils and rapidly stir. Spoon into bowls and top with a dollop of greek yogurt and a sprinkling of cilantro, if you desire. Serve with a mixed salad and lots of veggies.

Enjoy!