Your folders
Your folders

Export 13 ingredients for grocery delivery
Step 1
Place the lentils in a fine mesh strainer and rinse under cold running water, then pick through to remove any stones.
Step 2
In a medium saucepan over medium heat, heat the oil until shimmering. Add the onion and cook, stirring occasionally, until softened, about 3 minutes. Add the garlic and ginger and cook, stirring, until aromatic, about 30 seconds. Stir in the cumin, salt, pepper and turmeric until incorporated. Add the lentils and tomato paste and stir to combine and warm everything through. Add the broth and cinnamon stick and bring to a boil. Reduce the heat so the liquid is at a low simmer, cover and cook until the lentils are tender and the liquid is saucy, about 35 minutes.
Step 3
Discard the cinnamon stick, then use the back of a spoon to smash the garlic cloves and then stir them into the lentils. Taste, and season with additional salt, if desired.
Your folders

757 viewsminimalistbaker.com
4.6
(104)
20 minutes
Your folders
59 viewsminimalistbaker.com
Your folders

331 viewstherecipecritic.com
12 minutes
Your folders
62 viewstherecipecritic.com
Your folders

377 viewstasteofhome.com
4.7
(37)
35 minutes
Your folders

1022 viewszestfulkitchen.com
4.8
(12)
5 minutes
Your folders

240 viewstasteofhome.com
4.6
(5)
6 hours, 15 minutes
Your folders

273 viewsgimmesomeoven.com
4.9
(32)
15 minutes
Your folders

307 viewstasteofhome.com
4.6
(47)
4 hours
Your folders

331 viewsthestayathomechef.com
20 minutes
Your folders

267 viewstheendlessmeal.com
4.8
(6)
15 minutes
Your folders

182 viewsfood.com
5.0
(4)
Your folders

194 viewstasteofhome.com
3.6
(14)
25 minutes
Your folders

297 viewsjuliescafebakery.com
60 minutes
Your folders

163 viewsbestrecipes.com.au
4.6
(50)
20 minutes
Your folders

85 viewsmob.co.uk
4.6
(15)
Your folders

2240 viewscooking.nytimes.com
4.0
(1.2k)
Your folders

1570 viewscooking.nytimes.com
4.0
(1.1k)
Your folders

280 viewsbudgetbytes.com
4.6
(72)
30 minutes