Asian - Thai, Indian, Vietnamese, Vegetarian (or easy fix)
Recipe:
1 c. red lentils
2-3 T. olive oil (can substitute butter for part)
2 T. peeled minced fresh ginger
2 T. minced garlic
1 large onion, halved and slivered
2 t. ground cumin
1/8 t. ground cloves
1/8 t. ground turmeric
4 c. vegetable broth
4 ripe plum tomatoes, seeded and cut into 1/4" dice (or equivalent canned tomatoes)
1/2 c. coarsely chopped flat-leaf parsley
salt and ground black pepper to taste
Pick through lentils and rinse well in a strainer. Heat oil in a heavy pot over medium-low heat. Add ginger, garlic, and onion and cook until wilted, about 10 minutes. Sprinkle in cumin, cloves, & turmeric. Cook, stirring well, another 2 minutes.
Stir in lentils and broth and bring to boil over high heat. Reduce heat to medium and simmer uncovered until lentils are soft, but not mushy (about 20-30 minutes). Skim off any foam that forms and stir occasionally.
Stir in tomatoes and parsley. Continue to cook, stirring, another 15 minutes. The flavors should be well-blended and the lentils very soft. Season with salt and pepper. Serve warm or at room temperature. Can be stored in the fridge up to three days.
From Sheila Lukins All Around the World Cookbook (with slight modifications)