“Adapted from a recipe at What-a-Crock on Live Journal. If vegetable oil and vegetable stock are used, this is vegan. Whole butter will burn before the spices are toasted; if you do not have clarified butter, use oil.”
READY IN:
2hrs 40mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 300°F.
  2. In a Dutch oven, heat the butter or oil until shimmering. Add the spices and stir until fragrant, 2-3 minutes. Add the onion and stir until soft and translucent. Add the tomato paste and cook until it begins to brown.
  3. Add the lentils and stock. Stir well, cover, and transfer to the preheated oven. Cook, stirring occasionally, until the lentils are soft and most of the liquid is absorbed, about 2 hours. Season to taste with salt and pepper. Serve with jasmine rice or basmati rice.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: