Ingredients

2 cup French or green lentils

4 cups water

2 tbsp extra virgin olive oil

1 cup chopped onion

2-inch piece cinnamon stick

2 bay leaves

1/2 tsp ground cloves

4 green cardamom pods

2 inch piece fresh ginger, peeled and minced

2 garlic cloves, peeled and minced

1 can tomatoes, diced

1 tsp kosher salt, to taste

1/2 cup water, to thin out as needed

1 1/3 cup cashews

1 1/3 cup water

Preparation

  1. Cook the lentils in 4 cups of water until tender, about 40 minutes. Bring lentils to a boil and then reduce to medium heat. Add more water when necessary to avoid burning

  2. Heat the oil in a large skillet. Add the onion and cook over medium-low heat, stirring often, for about 5 minutes. Now add in the spices (cinnamon, cardamom, bay leaf, and ground cloves) and cook for another 3 minutes or so.

  3. Add in the minced ginger and garlic and stir well. Cook for another 2 minutes. Add in the tomatoes and salt, and cook until slightly reduced for about 5 more minutes.

  4. Stir in the cooked lentils and additional water, if needed, to thin out.

  5. Make the cashew cream sauce by blending the cashews in a blender and then gradually adding the water to create a sauce. Stir this cream into the lentil mixture in the skillet, saving a little to add on top for serving.