Lentil & Rice with Ginger Oil

Instructions

1. Prepare the Aromatics

   5 min hands-on

   • Finely dice the onions and garlic.
   • Mince the fresh ginger using a microplane or fine grater.
   • Thinly slice the scallions, reserving some for garnish.

2. Sauté the Base

   3 min hands-on7 min waiting

   • Heat coconut oil in a medium saucepan over medium heat.
   • Add the diced onions and salt, sauté until golden and soft, about 8 minutes.
   • Stir in minced garlic and ginger, cooking until aromatic, about 2 minutes.

3. Build the Flavor

   4 min hands-on

   • Add half of the diced tomatoes to the saucepan.
   • Cook while smashing tomatoes gently, about 2-3 minutes.
   • Stir in curry powder, cumin seeds, turmeric, black pepper, and honey.
   • Cook for 1 minute to toast the spices.

4. Incorporate the Lentils and Rice

   2 min hands-on

   • Add lentils and rice to the pan, stirring to coat with spices.
   • Cook until fragrant, about 1-2 minutes.

5. Simmer the Base

   3 min hands-on30 min waiting

   • Pour in vegetable broth and squeeze the juice of one lemon into the pan.
   • Add squeezed lemon halves for extra flavor.
   • Bring to a boil, reduce heat to low, cover, and simmer for 30 minutes.
   • Stir halfway through to prevent sticking.

6. Prepare the Ginger Oil

   3 min hands-on

   • Mince the remaining ginger and slice additional scallions.
   • Combine minced ginger, sliced scallions, sesame oil, and soy sauce in a small bowl.
   • Mix thoroughly and set aside.

7. Finish the Stew

   2 min hands-on

   • After simmering, discard lemon halves and any tomato vines.
   • Press out remaining lemon juice before discarding.
   • Whisk stew gently for a creamy texture.
   • Add more broth for a thinner consistency if desired.

8. Add the Final Tomatoes

   5 min waiting

   • Stir in the remaining diced tomatoes.
   • Cover and simmer until tomatoes soften, about 5 minutes.

9. Serve and Garnish

   2 min hands-on

   • Ladle stew into bowls.
   • Drizzle with ginger oil and garnish with fresh scallions and a lemon wedge.
   • Serve hot.
   • Cooking tips:
   • Rinse lentils thoroughly before using to ensure even cooking.
   • Lightly toast cumin seeds in a dry pan for a richer flavor.
   • Squeezing lemon juice and adding the whole lemon during cooking creates a balanced tanginess.
   • Customize spice level by adding red chili flakes or fresh chilies when sautéing garlic and ginger.