1 Servings 40 min Cook
3/4 Cup Lentils
4 Cup Water
3 Cloves, minced Garlic
3/4 Tsp Salt
1/2 Tsp Coriander Seed
1/2 Tsp Cayenne Pepper
1/4 Tsp Turmeric
2 Tbsp Butter
1/4 Medium (2-1/2" dia) Onions
1 Tsp, ground Cumin
0 Cup Buttermilk
1 Tbsp Fresh Cilantro
Soak brown and red lentils in ample cool water for 1 hour to overnight.
Drain and rinse.
Place drained lentils into a large saucepan or Dutch oven.
Pour in the water, then add garlic, salt, coriander, cayenne, and turmeric.
Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the lentils are tender, about 30 minutes.
While the lentils cook, melt the butter in a skillet over medium heat.
Stir in the onions, and cook, stirring often, until they turn golden brown.
Stir in the cumin, and cook until fragrant, about 1 minute.
Stir the onions and milk into the lentils; cook for another 6 to 8 minutes.
Sprinkle with cilantro to serve.