This recipe makes a great main course, sort of like a well-dressed, warm lentil salad. Eat it alongside Horta or a tossed green salad.
1 1⁄2 cups green lentils (also called French lentils or lentils du Puy) or black beluga lentils
2 tablespoons extra-virgin olive oil or canola oil
1 large yellow or white onion, chopped (about 11⁄2 cups)
1 1⁄2 tablespoons fresh lemon juice
1 tablespoon minced peeled fresh ginger
1⁄2 teaspoon chili powder
1⁄2 teaspoon mild paprika
1⁄2 teaspoon salt
Spread the lentils on a large baking sheet and pick them over for small stones.
Place the lentils in a medium saucepan and add enough water so they’re submerged by 2 inches.
Bring to a simmer over high heat; then reduce to low heat low and cook, uncovered, until tender, about 25 minutes.
Drain in a colander set over a bowl, reserving the cooking water below.
Warm the oil in a large skillet set over medium heat.
Add the onion and cook, stirring often, until softened, about 5 minutes.
Stir in the lentils, lemon juice, ginger, chili powder, paprika, and salt.
Stir until fragrant, about 1 minute.
If the dish seems too dry, add the reserved cooking liquid in 2-tablespoon increments until a bit saucy without being soupy.
Serve warm.
Tip: If desired, cover the completed recipe in the skillet and set in a 250°F oven for up to 1 hour, until you’re ready to eat. Check occasionally and stir in more of the reserved cooking liquid if the dish seems too dry.
