Let these saucy lentils top your dumplings, rice, potatoes and more
I had my first taste of Afghan mantu steamed meat dumplings - this summer, and swooned over their savory filling and delicate dough. But it was the way the dumplings were served that stuck with me the most topped with an aromatic, spiced lentil sauce and then dolloped with yogurt and sprinkled with parsley.
I kept thinking about how I could spoon that sauce over just about anything to make it a meal, and was reminded of my college days when a go-to dinner was a cup of canned lentil soup warmed up and spooned over a baked potato. This lentil recipe is my take on the sauce that crowned those delightful dumplings.
It’s as simple to make as it is versatile and economical. Just cook onion, garlic and ginger in a bit of oil, then add ground cumin, turmeric, salt and pepper, allowing the spices to warm through in the pan so their flavors bloom. Add a little tomato paste for savory depth and a touch of sweetness, then stir the lentils into that flavor base and simmer in broth with half a cinnamon stick to imbue the mix with fragrant warmth.
After a little more than a half-hour, the lentils
turn out tender and saucy, imbued with auburn color from the turmeric and tomato paste, alluringly aromatic and brimming with flavor. As I had imagined, they can be ladled over just about anything to create a quick, nourishing meal, and are especially delicious crowned with a dollop of yogurt and tender herbs.
I enjoyed them that way over some packaged, frozen dumplings I had on hand. They can also be served on a bed of rice or noodles, or tossed with tortellini, and they are excellent served on their own in a bowl with naan or pita alongside. One thing I am not the least bit surprised about, is that my favorite thing to spoon these saucy lentils over is a split baked potato.
SAUCY LENTILS
6 servings (makes about 4 cups)
Storage: Refrigerate for up to 4 days or freeze for up to 2 months. Add additional water or broth as needed to loosen when reheating.
Active time: 20 mins; Total time: 55 mins
1 cup uncooked brown lentils
1 tablespoon olive oil
1 small yellow onion (5 ounces), diced
2 cloves garlic, smashed
1 tablespoon minced or finely grated fresh ginger
1 teaspoon ground cumin
3/4 teaspoon fine salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground turmeric
1 tablespoon tomato paste
3 cups low-sodium chicken or vegetable broth
1/2 cinnamon stick
baked potatoes, cooked rice, steamed dumplings or tortellini, for serving (optional) yogurt, for serving (optional)
Fresh cilantro or parsley, for serving (optional)
Place the lentils in a fine mesh strainer and rinse under cold running water, then pick through to remove any stones.
In a medium saucepan over medium heat, heat the oil until shimmering. Add the onion and cook, stirring occasionally, until softened, about 3 minutes. Add the garlic and ginger and cook, stirring, until aromatic, about 30 seconds. Stir in the cumin, salt, pepper and turmeric until incorporated. Add the lentils and tomato paste and stir to combine and warm everything through. Add the broth and cinnamon stick and bring to a boil. Reduce the heat so the liquid is at a low simmer, cover and cook until the lentils are tender and the liquid is saucy, about 35 minutes.
Discard the cinnamon stick, then use the back of a spoon to smash the garlic cloves and then stir them into the lentils. Taste, and season with additional salt, if desired.
Nutrition Per serving (2/3 cup): 147 calories, 23g carbohydrates, 0mg cholesterol, 3g fat, 9g fiber, 9g protein, 0g saturated fat, 354mg sodium, 2g sugar