Red Lentils With Paprika And Ajwain Recipe

• 6 tablespoons of
• , ghee, butter, or oil, divided
• 2 medium-large onions, roughly chopped
• 1 3-inch piece of ginger, peeled and roughly chopped
• 6 cloves of garlic, peeled
• 1 teaspoon of ajwain
• 2 tablespoons of sweet Hungarian paprika, divided
• 2 tablespoons of hot or semi-sweet paprika, divided
• 1 pound (2 cups) of red lentils

1. Melt 4 tablespoons of niter kibbeh in a large pot over medium-high heat. Meanwhile, combine the onions, ginger, and garlic in a food processor into a loose paste. When the fat is hot and shimmering, add the paste. Stir to prevent sticking, but let the paste develop a deep, rich brown color.
2. Add the ajwain and half of each of the paprikas. Stir so the fat coats the spices, and cook for about a minute, till the now-red paste darkens in color.
3. Add the lentils and five cups of water. Bring the pot to a boil, then reduce to a simmer. Let the lentils stew, covered, for about an hour, or until they've completely fallen apart. When about 3/4 of the way through, salt them well. Stir occasionally and add water if needed to prevent sticking.
4. When the lentils are completely tender, add the rest of the niter kibbeh and the paprika, and stir to combine. This will refresh some of the aromatics lost in the long stewing; the ajwain won't need any refreshing. Serve with rice or flatbread.

of, butter, onions, ginger, garlic, paprika, paprika, red lentils

Taken from www.seriouseats.com/recipes/2010/07/red-lentils-with-paprika-and-ajwain-recipe.html (may not work)