Lentils with Browned Onion and Garlic

Since beginning this blog, I've been inspired to try some new dishes in addition to making some of my usual creations. Though I have a few shelves of recipe books, including a couple of binders of recipes I have collected over the years, one book I refer to frequently is Madhur Jaffrey's World Vegetarian

This book is one of the wisest investments I have made when it comes to cookbooks. Whether I am looking for something fast or more complex, Madhur Jaffrey never fails to please. She offers over 650 meatless recipes from around the world for grains, beans, vegetables, dairy and condiments. Tonight I was looking for something fast, as it's been a busy week and so I decided to make this quick and easy lentil dish. It may be simple, but it isn't lacking in taste. Serve it with bread, and Lemon Rice with Toasted Cashews for a satisfying meal.

Lentils with Browned Onion and Garlic

1 cup of dried green lentils
2 1/2 cups of water
3 tablespoons of olive oil
1 medium onion, finely sliced into small strips
1 whole dried hot red chili pepper
1 - 2 fresh red chili peppers
3 garlic cloves, peeled and finely chopped
1 teaspoon of sea salt
freshly ground black pepper

Sort through the lentils and remove any bits of debris. Wash the lentils well and drain.

Heat the oil in a medium sized pot over medium-high heat. When hot, add the onion and stir and fry until the onion is reddish-brown and crisp. Remove the onion with a slotted spoon and transfer to a paper towel to drain.

Put the red chillies and garlic into the pan, followed immediately by the lentils and water. Bring to a boil and then lower the heat, partially cover and simmer gently for about 30 minutes or until lentils are cooked. Add salt and pepper.

Sprinkle each serving with bits of the fried onion.