Having cooked food enough for 10 Saturday night, we ate the exact same thing last night….
But I realize that I never told you how to make the lentils. Melt 2 Tbsp. butter in a medium pot over medium-high heat. Add 4 cloves minced garlic and 1 Tbsp. freshly and finely grated ginger. Stir to combine. Add 2 cups yellow lentils/yellow split peas/chana dal (your choice!) and stir to coat. Add 4 cups water and 1/2 tsp. salt (don’t worry, none of these legumes still have their skins on them that would toughen because of the salt). Bring to a boil, then cover and reduce heat to a simmer. Cook until tender but not falling apart, anywhere form 20 to 60 minutes–depends on how old and what variety of legume you use. Stir in another 1 Tbsp. freshly and finely grated ginger, the finely grated zest of 1 lemon, and the juice of the same lemon. Add salt to taste, of course. Serve garnished with chopped cilantro is you have some hanging around the house causing trouble.
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