21 January 2008
Curried Red Lentils with Caramelized Onions and Cinnamon-scented Rice
I find it sort of... odd and distracting that the lentils, which start out red, cook up yellow. But they're a fantastic shade of it, at least. I wasn't really sure what to expect when I decided to try out this recipe, but I think I imagined something a little more thick than it turned out. It's a bit like a very thick soup or a very thin stew. It could have used a bit more salt, and I think I'd like it a touch spicier, but it was really good.
There's such a big pile of caramelized onions on there (half an onion, actually) but they're so lovely, I don't think there could be enough. The rice was cooked with a stick of cinnamon in it. I thought maybe it'd colour the rice a little, but it didn't at all. It makes only a subtle change in the taste of the rice, but it was nice.