Based on a traditional dish from Nepal.
Ingredients
¾ cups of lentils or peas, rinsed (yellow and red cook fastest)
¾ cup chopped onion (raw or browned)
2 garlic cloves, minced
2 Tbsp butter
1 tsp cumin
1 tsp turmeric
⅛ tsp cayenne
1 tsp ginger
¼ cup cilantro (fresh or 2 Tbsp dried)
1 Tbsp lime juice
1 can petite or fire-roasted diced tomatoes
1 tsp kosher salt
⅛ tsp white or black pepper
1 quart chicken stock
1 cup rice
vegetable stock or water, as needed for consistency
Directions
Melt butter in a 5-qt dutch oven. Sauté onions and garlic until tender then add dried lentils. Stir to coat lentils in butter then add cumin, turmeric, cayenne, ginger, cilantro, and lime juice. Stir to combine and add tomatoes and water. Simmer for 30 minutes then stir in rice. Continue simmering for 30 minutes more and add vegetable stock or water, if needed, to achieve desired consistency. Taste for seasoning.