Gently-simmered creamy red lentils spiked with ginger and curry powder are great on seed-rich whole-grain toast, even better when generously dusted with garam masala. Leftover lentils can be mashed with a little cilantro and spread chilled on hot toast or used as a dip for veggies. Heat the oil in a large saucepan over medium-high heat. Add the mustard seeds and fry until they just begin to pop. Stir in the minced ginger, shallots, and chile and fry, stirring occasionally, until the shallots are softened.
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Stir in the lentils, curry powder, salt, tomato paste, and ml 2 cups of water. Turn up the heat to high and bring to a rolling boil for a minute, then reduce heat to low. Cover and simmer until the lentils are tender, creamy, and most of the water has been absorbed, 15 to 20 minutes. The mixture should be like a thick sauce.
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Remove from the heat and stir in the diced tomatoes. Keep covered while you prepare the topping and toast. Make the topping: In a mixing bowl, combine the cherry tomatoes, cilantro, serrano pepper, lemon juice, garam masala, and salt. Arrange the hot toast on serving plates and slather with the warm lentils. Top with the tomato salad and sprinkle with more garam masala.
Serve immediately. She lives, cooks, and eats in Queens, New York. First published April Hazelnut Chip Navy Blondies. Cook 45 minutes, plus cooling time Servings 16 blondies. Preparation 1. Garam Masala Red Lentil Toast.
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Prep less than 30 minutes Servings about ml 2 cups. Ingredients 10 ml 2 teaspoons virgin coconut oil or olive oil 5 ml 1 teaspoon black mustard seeds One 1. Courtesy photo Read more from Terry Hope Romero.
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Overview I wanted protein recipes other than that mashing a vanilla-flavored powder with almond butter and flax seeds and calling it a day. About the Author Terry Hope Romero is the author of several bestselling and award-winning cookbooks. Show More. Average Review. Write a Review.
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