Tomato-Butter Lentils Over Ginger Rice
Ingredients
- 1 cupbrown lentils
- 1 cuplong-grain white rice
- ·water
- 3 cupsvegetable broth
- 1 can (14.5 oz)canned crushed tomatoes
- 3 tablespoonsbutter
- ·yellow onion
- 3 clovesgarlic
- 1 tablespoonfresh ginger
- ½ teaspooncumin
- ·kosher salt
- ·black pepper
- ¼ teaspoonred pepper flakes (optional)
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 3 cloves garlic.
- 03
Grate 1 tablespoon fresh ginger.
Method
- 01
Bring 2 cups water to a boil in a medium saucepan. Add lentils and a pinch of salt. Reduce heat to medium and simmer for 20 minutes, until lentils are just tender but not mushy. Drain and set aside.
- 02
In a small saucepan, melt 1 tablespoon butter over medium heat. Add ginger and cook for 1 minute, stirring, until fragrant. Pour in 1 1/2 cups vegetable broth, then add rice and a pinch of salt. Bring to a boil, then cover, reduce heat to low, and cook for 15 minutes. Let sit, covered, for 5 minutes off heat. Fluff with a fork.
- 03
In a large skillet, melt 2 tablespoons butter over medium heat. Add diced onion and cook for 5 minutes, stirring occasionally, until softened.
- 04
Stir in minced garlic and cook for 1 minute until fragrant. Add cumin and cook for 30 seconds.
- 05
Pour in crushed tomatoes and 1 1/2 cups vegetable broth. Add the drained lentils and red pepper flakes if using. Bring to a simmer and cook, uncovered, for 8–10 minutes, stirring occasionally, until the sauce thickens slightly and flavors meld. Taste and season with salt and black pepper.
- 06
Serve lentils in bowls over ginger rice.
Spice Tips
For warmth, add 1/4 teaspoon smoked paprika or a pinch of cayenne to the tomato braise. A squeeze of fresh lemon juice at the end brightens everything. Finish with chopped cilantro or parsley if you have it on hand.
Make ahead: Cook the lentils and rice earlier in the day, then reheat gently with a splash of water before serving. The tomato-lentil braise keeps well for 3 days refrigerated.