Red Lentils with Chili, Ginger, and Spring Onions

4 servings



300 g red lentils

1 liter vegetable broth

I fresh red chili pepper

3 cm fresh ginger

2 T ghee (alternative: clarified butter)

1 t ground cumin

1 t ground turmeric

½ bunch cilantro (alternative: parsley)

1 t garam masala




Bring lentils to a boil in vegetable broth, reduce to medium heat, and cook for 7-8 minutes. Stir occasionally; the lentils should maintain form and not fall apart.

Clean spring onions and halve lengthwise. Remove seeds from chili pepper and carefully chop pepper into tiny cubes. Peel ginger and slice it very finely, chop cilantro/parsley.

Melt ghee, then sauté spring onion, chili, ginger, and cumin. Add the cooked lentils. Stir in turmeric, chopped cilantro/parsley, garam masala; add salt to taste.


Translation by Sara Friedman, Portland, OR (thank you, Sara!)