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Lentils in Onion Gravy

January 3, 2011

cardamom @ Harris Teeter $10.99  for a small jar ::: After being picked up three times and replaced on the shelve I told my daughter to put it into the cart, already!  I insisted I pay and said ‘Merry Christmas’ to which she was more excited than one might think one would ever be over a jar of cardamom.  After this spice found its way to my daughter’s kitchen a lot of Indian, Asian and Middle Eastern foods found their way to the table.

Lisa Marie is very fond of Sultry and Savory and HOT foods from India, Asia and the Middle East.  I am all about the Southern-American foods I grew up with.  Carolina BBQ anyone?  The spice(s) curry, cardamom, cinnamon, cumin and cayenne is what makes this dish so amazingly good.  Enjoy.

Lentils in Onion Gravy


1 tablespoon olive oil
1 large yellow onion, minced
2 garlic cloves, minced
1 teaspoon curry powder
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/4 teaspoon cayenne
2 1/2 cup water
1 cup red or brown lentils
1 teaspoon salt
1/2 cup plain yogurt

Directions:  Heat the oil in a large saucepan over medium heat. Add the onion and garlic, cover, and cook until softened, 5 minutes.  Uncover, stir in the curry powder, cardamom, cinnamon, cumin, and cayenne, and cook 5 minutes longer, stirring to coat the onion and garlic with the spices.  Stir in the water, lentils, and salt and bring to a boil.  Reduce the heat to low, cover, and simmer until the lentils are tender and almost all the liquid has evaporated, 35 to 45 minutes, depending on the type of lentils used.  Gradually stir in the yogurt.  Cook, stirring, until heated through, about 10 minutes.  Taste and adjust the seasonings.  Serves 4.

(recipe from India section of the cookbook: Fire & Spice by Robin Robertson which is actually a Vegan cookbook you may want to check out)

Lisa served this over some basmati rice.  It was delicious.

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