- YUM. These Indian Butter Lentils are my new favorite thing to eat in the whole wide world.
- This is 100% the easiest, simplest recipe I’ve ever posted in the history of this blog.
- Can we just all agree that lentils are A) super underrated and B) really hard to make look good?
The first time I ever cooked lentils, I baked them in a sort of weird semi-casserole situation with phyllo dough on top. While it looked extra fancy (sort of?), it tasted like dirt. Actual dirt. It tasted like if you went outside and scooped up some dirt and put it in your mouth. I don’t know how, but it did.
The best part is that after Mr. Peach and I sat down to dinner and choked down a few mouthfuls of my phyllo-lentil-dirt casserole, he quietly asked if I’d be offended if he went and got the ketchup. While I wanted to be super offended, my tastebuds were all like “ooh, gimme”. So, yeah, we drowned the whole thing in ketchup. It was still god awful, but the ketchup masked at least a little bit of the dirt taste.
Mr. Peach maintains to this day that it’s the only thing I’ve ever made that he didn’t like. He is very kind considering I once made brownies with black beans, after seeing a recipe on Pinterest. It sounded crazy enough that it just might work.
As one might expect, it didn’t.
Anyway, these Indian Butter Lentils don’t taste like dirt. In fact, these lentils taste like whatever the opposite of dirt is. They are flavorful, spicy, gingery, garlicky, and creamy. All things you want your food to taste like.
And in addition to tasting delicious, they are also 500% easier to make that my first attempt at lentils all those years ago. You stick less than 10 ingredients in a slow cooker and let them hangout for a good 6-8 hours before stirring in some cream. Ta da.
Lastly, I make no claims as to the authenticity of these Indian Butter Lentils. In fact, my knowledge of Indian cuisine is embarrassingly limited. Please play nice.
- 2 cup dry french lentils, rinsed and picked over
- 28 ounces canned crushed tomatoes
- 2 tablespoons grated fresh ginger (I use a fresh ginger paste because I'm lazybones)
- 3 tablespoon minced garlic
- ½ teaspoon cayenne pepper
- 2 cup water
- 6 tablespoons butter
- 2 teaspoons salt, more to taste
- freshly ground black pepper
- ½ cup heavy cream
- Combine the lentils, tomatoes, ginger, garlic, cayenne, water, butter, salt, and pepper in a slow cooker. Cook on low heat for 6-8 hours.
- Stir in the cream and adjust the salt and pepper to taste.
- Serve with cilantro, green onions, rice, and/or naan.