Indian Spiced Lentils

Indian Spiced Lentils over brown
basmati rice and red quinoa

Serves 8 as a main dish

• Olive oil, as needed
• 1 large or 2 small onions, diced 1/4 inch
• 4 cloves garlic, minced
• 4 cups vegetable broth
• 2 cups (16 ounces) dried brown lentils, rinsed
• 1 tablespoon sweet curry powder
• 1/16 teaspoon cayenne pepper, or to taste
• 1/8 to 1/4 teaspoon black pepper
• About 2/3 cup water or broth, as needed
• 1/2 cup chopped fresh parsely, or 2 1/2 tablespoons dried parsley
• 1/2 to 1 teaspoon salt (depending on saltiness of broth)
• Cooked rice, for serving

In a saucepan having a cover, heat olive oil and sauté onions 3 to 5 minutes. Add garlic and sauté 2 minutes until onion is soft and garlic is golden. Add broth, lentils, curry powder, cayenne, and pepper. Add parsley if using dried. Bring to a simmer, cover and cook until lentils are tender and liquid is absorbed, about 40 minutes. Check frequently and add more water as needed to keep lentils just covered. When done, remove from heat, stir in parsley if using fresh, season with salt to taste, and serve over hot cooked rice.