Red Lentils with Ginger

• 3 cloves garlic, crushed in a garlic press
• 1 teaspoon finely grated peeled fresh ginger
• 1 tablespoon ground coriander
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground turmeric
• 3 tablespoons olive or canola oil
• 4 tablespoons chopped onions
• 1 cup (5 ounces) finely chopped tomatoes
• 1 cup red lentils (skinless masoor dal), washed and drained
• 3/41 teaspoon salt
• 3 tablespoons chopped cilantro
• 1 tablespoon unsalted butter (optional)

1. Put the garlic, ginger, coriander, cumin, cayenne, and turmeric into a cup and mix.
2. Pour the oil into a wide, medium pan and set over medium heat.
3. When hot, put in the onions.
4. Stir and fry until they turn golden at the edges.
5. Add the spice mixture from the cup.
6. Stir for a minute.
7. Add the tomatoes.
8. Stir and cook, scraping the bottom, until the tomatoes have softened.
9. Now put in the red lentils, 3 1/2 cups water, and the salt.
10. Bring to a boil.
11. Cover partially, turn heat to low, and cook 45 minutes.
12. Stir well and cook, uncovered, another 5 minutes.
13. Stir in the cilantro and butter just before serving.

garlic, ginger, ground coriander, ground cumin, cayenne pepper, ground turmeric, olive, onions, tomatoes, red lentils, salt, cilantro, unsalted butter

Taken from www.epicurious.com/recipes/food/views/red-lentils-with-ginger-373849 (may not work)