Lisa Cooks
Notes Red lentils cook very quickly, but I have noticed some brands take longer than others.
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Cooking tools:
- Saucepan
- Stove
- Whisk
- Chef's knife
- Cutting board
- Measuring spoon
- Wooden spoon
Ingredients
- 4 tablespoons unsalted butter
- 1 large onion, finely chopped
- 2 teaspoons table salt
- 1 1/2 teaspoons ground coriander
- 1 teaspoon cumin
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cinnamon
- pinch cayenne pepper
- 1/2 teaspoon black pepper
- 2 tablespoons tomato paste
- 2 cloves garlic, minced
- 8 cups chicken broth
- 4 cups water
- 3 cups red lentils (21 ounces), rinse and picked over
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