Ingredients

• 1 cup (200 g) red lentils, rinsed
• 4 cups (1 L) water or stock
• 2 tbsp (30 ml) ghee or oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp (15 ml) grated ginger
• 1 tsp (5 ml) cumin seeds
• 1/2 tsp (2.5 ml) turmeric
• Salt, cilantro

Steps

1. Simmer lentils in water until tender, 15–20 minutes.
2. Heat ghee; sizzle cumin seeds; add onion, garlic, and ginger; cook until golden.
3. Stir turmeric into tempering; pour into lentils; season and garnish.

Pairings

• Wine: Dry Riesling – acid and lime-like freshness for earthy lentils; Chenin Blanc (dry) – waxy, fruity, handles ginger
• Beer: Pilsner – clean and crisp; Witbier – soft citrus and spice