Curried Red Lentils with Caramelized Onions

We've made a delicious recipe two times now that is cheap, very tasty, almost vegan, and pretty good for you. Darcy, Jamie, and John can all vouch to it's deliciousness too! Enjoy.

Curried Red Lentils with Caramelized Onions
from A Year in a Vegetarian Kitchen by Jack Bishop
Serves 4 as a main course

For the Curried Red Lentils:
2 T canola oil
4 med. garlic cloves, minced
1 T minced gingerroot
2 tsp curry powder
3 1/2 cups water
1 c unsweetened coconut milk
1 1/2 c dried red lentils, rinsed and picked over to remove any stones
salt
1/4 c chopped fresh cilantro leaves

For the Quick Caramelized Onions:
2 T unsalted butter
3 med onions (about 1 pound), halved and thinly sliced
1/2 tsp salt
1/2 tsp sugar

For the Rice Pilaf:
1 1/2 c long grain rice
2 T unsalted butter
1 cinnamon stick
2 1/4 c water
1 tsp salt

1. For the rice pilaf: Place the rice in a medium bowl and fill with cold water. Swish the rice around in the water with your fingers. Carefully drain off the water, keeping the rice in the bowl. Repeat the rinsing and draining steps until the water is no longer cloudy, 4 or 5 more times. Set the rice aside.

Heat the butter in a medium saucepan, preferably nonstick, over medium heat until foaming. If using, add the cinnamon stick and cook until it begins to unfurl slightly and is aromatic, about 30 seconds. Add the rice and cook, stirring constantly, until the rice smells toasted but has not colored, about 3 minutes. Add the water and salt and bring to a boil. Reduce the heat to low, cover, and cook (without opening the lid), until all the liquid has been absorbed, about 15 minutes.

Remove the pot from the heat and set aside, covered, for 10 minutes to allow the rice to finish cooking. Fluff the rice with a fork (AND John adds a pinch of saffron here for a touch of authenticity) and serve.

2. For the lentils: Heat the oil in a large saute pan over medium-high heat until shimmering. Add the garlic, ginger, and curry powder and cook, stirring often, until fragrant, about 1 minute. Add the water, coconut milk, lentils, and 1/2 tsp salt and bring to boil. Reduce the heat to low, cover, and simmer, stirring once or twice, until the lentils have fallen apart, about 20 minutes. Uncover, raise the heat, and simmer until the lentils thicken a bit (they should be loose but not liquidy), about 5 minutes. Stir in the cilantro and adjust the seasonings, adding salt to taste.

3. For the onions: Meanwhile, melt the butter in a medium skillet over medium-high heat. Once the foaming subsides, add the onions, salt, and sugar and cook, stirring occasionally, until the onions soften and begin to color slightly, about 5 minutes. Reduce the heat to medium and continue to cook, stirring occasionally, until the onions are very tender and nicely brown, about 15 minutes. (If the onions start to burn at any point, reduce the heat)

4. To serve: Spoon some rice pilaf into individual shallow soup or pasta bowls. Spoon some lentils over the rice, top with a tangle of caramelized onions, and serve.