1 cup red lentils, rinsed
1 bay leaf
1 Tbsp. olive oil
1 medium red onion,
1 Tbsp. chopped garlic
2 Tbsp. mirin (rice wine)
Tbsp. curry powder
1 Tbsp. light miso (Japanese bean paste)
1/2 cup salted pistachio nuts, toasted
1/2 tsp. salt
• Put the lentils in a saucepan with the water
and bay leaf and bring to a boil over medium heat. Lower the heat
and simmer, covered, until the lentils are very soft and most of the
water has been absorbed, about 15 to 20 minutes, adding more water
if necessary. Discard the bay leaf. Remove from the heat and set
aside to cool.
• While the lentils are cooking, heat the
olive oil in a pan over medium heat. Add the onion and cook until
beginning to soften, about 5 minutes, stirring once or twice.
• Turn down the heat to low and cook the onion for 15 to 20 minutes,
stirring occasionally. If the onion starts to stick, add 1 to 2
Tbsp. water (or cooking sherry, if you have it) and stir to remove
any bits of onion from the bottom of the pan. When done, the onion
should be various shades of brown, soft, and sweet.
the garlic and cook for 1 minute. Stir in the mirin and curry
powder, mixing well. Remove from the heat and set aside to cool.
• Put the lentils, the onion mixture, and the remaining
ingredients in a food processor and process until smooth. Transfer
to a bowl, cover, and chill before serving.
• Serve with a
basket of pappadams, pita wedges, or crackers.
Makes 2 cups
Your question and comments are welcome