Ingredients
2 large onions, thinly sliced, divided2 tablespoons canola oil2 tablespoons minced fresh gingerroot3 garlic cloves, minced8 plum tomatoes, chopped2 teaspoons ground coriander1-1/2 teaspoons ground cumin1/4 teaspoon cayenne pepper3 cups vegetable broth2 cups water2 cups dried lentils, rinsed1 can (4 ounces) chopped green chiles3/4 cup heavy whipping cream2 tablespoons butter1 teaspoon cumin seeds6 cups hot cooked basmati or jasmine riceOptional: Sliced green onions or minced fresh cilantro
Preparation
In a large skillet, saute half of the onions in oil until tender. Add ginger and garlic; saute for 1 minute. Add the tomatoes, coriander, cumin and cayenne; cook and stir 5 minutes longer.
In a 4-or 5-qt. slow cooker, combine the vegetable broth, water, lentils, green chiles, tomato mixture and remaining onion. Cover and cook on low until lentils are tender, 6-8 hours.
Just before serving, stir cream into slow cooker. In a small skillet, heat butter over medium heat. Add cumin seeds; cook and stir until golden brown, for 1-2 minutes. Add to lentil mixture.
To serve, spoon over rice. If desired, sprinkle with green onions or cilantro.
