Minty Red Lentils with Cilantro and Raw Onion
1 cup skinned split brown lentils (salmon-colored)
1 cup firmly packed fresh cilantro leaves and tender stems
1/2 cup firmly packed fresh mint leaves
4 medium garlic cloves
2 to 4 Serrano chiles
2 tablespoons canola oil
1 teaspoon cumin seeds
1 1/2 teaspoons sea salt
1/2 teaspoon Punjabi garam masala
1 small red onion, cut in half lengthwise and thinly sliced, for garnish
Place the lentils in a medium-sized saucepan. Fill the pan halfway with water and rinse the lentils by rubbing them between your fingertips. The water will become cloudy. Drain the water. Repeat three times, until the water remains relatively clear; drain. Now add 3 cups water and bring to a boil, uncovered over medium heat. Skim off and discard any foam hat forms on the surface. Reduce the heat to medium-low, cover the pan, and simmer, stirring occasionally, until the lentils are tender, 10 to 15 minutes.
While the lentils are cooking, pile the cilantro, mint , garlic and chiles into a food processor. Pulse until the mixture is minced, creating a very aromatic, moist blend.
Heat the canola oil in a small skillet over medium-high heat. Add the cumin seeds and cook until they sizzle, are aromatic, and turn reddish-brown, 5 to 10 seconds. Immediately stir in the minced blend and stir-fry until the herbs are cooked and the garlic is browned, 3 to 5 minutes.
Once the lentils are ready; stir in the contents of the skillet, the salt, and the garam masala. Simmer over medium heat, uncovered, stirring occasionally, until the flavors meld, 3 to 5 minutes.
Scatter the onion slices over the curry, and serve.
By my calculations: Per serving – Calories: 267, Total Fat: 7.3g, Sat. Fat: 0.5g, Carb: 36.3g, Fiber: 9.9g, Protein: 14g