Golden Lentils with Soft, Sweet Onions

from the Washington Post

This isn’t as thick and creamy as mashed potatoes, but it is high in protein and fiber and is a good as a side dish or main dish that you can make more or less spicy depending on what the rest of the meal is like. As with many dishes, it tastes even better a day or two later.

Perfect with Ancho chicken with warm corn, zucchini and tomato salad or fish, or with vegetables for a vegetarian meal.

Ingredients:

1 1/2 tablespoons olive oil
2 medium onions, finely chopped
1/2 teaspoon sea salt, or more to taste
2 tablespoons balsamic vinegar, or more to taste
2 cups dried red lentils, rinsed
5 cups water
Freshly ground black pepper
Ground cayenne pepper or paprika or a few drops of hot sauce
Tomatoes or yogurt with pomegranate seeds to top

Directions:

1. Pour the oil into a large skillet over medium heat. Once the oil shimmers, add the onions, stirring to coat; cook until the onions wilt, about 1 minute. Reduce the heat to medium-low; cook, stirring often. Add the 1/2 teaspoon salt and cook, stirring occasionally, until the onions are super soft and very sweet, 10 to 20 minutes or longer, if needed. Stir in the 2 tablespoons of vinegar during the last 2 to 3 minutes.
2. Meanwhile, combine the lentils and water in a large saucepan over high heat. Bring to a boil, then reduce the heat to medium or medium-low until barely bubbling around the edges (use a heat diffuser, if you have one, underneath). Partially cover and cook gently until the lentils are perfectly soft, about 40 minutes. The mash will be supple at this stage. If you’d like it stiffer, simmer uncovered for a little longer.
3. Add the lentils to the onions, stirring to thoroughly blend; taste, and add salt and/or vinegar as needed. Season to taste with black pepper and cayenne pepper. I probably added about 1/4 tsp of pepper and 1/8 tsp of paprika. Just keep tasting it til you love it.

Serve hot, warm or at room temperature.

Based on 10 servings – 1/2 cup each – 170 calories, 10 gm protein, 28 gm carbs, 3 gm fat, 0 gm saturated fat, 0 mg cholesterol, 110 mg sodium, 12 gm dietary fiber, 3 gm sugar.

Tested size: 8-10 servings; makes 5 cups