Red Lentil Stew with Caramelized Onions

Adapted from A New Way to Cook by Sally Schneider

Note: it's important to use red lentils here, because green or brown lentils won't break down enough.
Red lentils can be found at Trader Joe's, or the bulk sections of co-ops or grocery stores.


Stew
1 tablespoon vegetable oil
1 medium onion, quartered lengthwise and thinly sliced crosswise
2 imported bay leaves
One 2-inch piece cinnamon stick
1.5 teaspoons finely chopped fresh ginger
1 garlic clove, finely chopped
.25 teaspoons cayenne pepper
2 cups small red lentils
3 cups low-sodium chicken broth, divided
2 to 3 cups boiling water
1 lemon, washed and halved
1 teaspoon kosher salt

Caramelized Onions
1 teaspoon unsalted butter
1 teaspoon vegetable oil (or double this to make it dairy-free!)
1 or 2 medium onions, halved through the root end and thinly sliced lengthwise
.25 teaspoon kosher salt
Freshly ground black pepper

2 cups uncooked rice

Plain yogurt for serving

In a large heavy saucepan, combine the oil, onion, bay leaves, and cinnamon stick over moderately low heat, cover, and cook, stirring occasionally, until the onion softens, 4 to 5 minutes. Uncover, increase the heat to moderately high, and add the ginger, garlic, and cayenne. Cook, stirring, until the garlic and ginger are soft, about 3 minutes.

Add the lentils and cook, stirring, until they are coated with the oil, about 3 minutes. Add 2 cups of the broth and 2 cups of the boiling water and bring to a boil. Reduce the heat and simmer for 5 minutes.

Squeeze the juice of the lemon through a strainer into the lentils. Add the lemon halves, salt, and the remaining 1 cup broth. Cover and cook over moderately low heat, stirring occasionally, until the lentils have broken down into a thick puree, 40 minutes. They should be soupy; if they get too thick, add more boiling water as necessary, 1/4 cup at a time.

Meanwhile, start the rice cooking according to package directions.

About 20 minutes before serving, prepare the caramelized onions: In a large nonstick skillet or cast iron pan, combine the butter, oil, and onions. Cover and cook over moderately low heat until the onions are softened, about 5 minutes. Uncover, increase the heat to moderate, and sauté, stirring and tossing frequently, until the onions are browned, about 12 minutes. Season with the salt and pepper to taste.

Discard the lemon halves, cinnamon stick, and bay leaves from the stew and season with salt and pepper to taste. Serve the stew in bowls atop cooked rice, topped with the caramelized onions and yogurt (unless you're Alli).