I had my first taste of Afghan mantu — steamed meat dumplings — this summer, and swooned over their savory filling and delicate dough. But it was the way the dumplings were served that stuck with me the most: topped with an aromatic, spiced lentil sauce and then dolloped with yogurt and sprinkled with parsley.
I kept thinking about how I could spoon that sauce over just about anything to make it a meal, and was reminded of my college days when a go-to dinner was a cup of canned lentil soup warmed up and spooned over a baked potato. This lentil recipe is my take on the sauce that crowned those delightful dumplings, and one I wish I could share with my sophomore-year self.
It’s as simple to make as it is versatile and economical. Just cook onion, garlic and ginger in a bit of oil, then add ground cumin, turmeric, salt and pepper, allowing the spices to warm through in the pan so their flavors bloom. Add a little tomato paste for savory depth and a touch of sweetness, then stir the lentils into that flavor base and simmer in broth with half a cinnamon stick to imbue the mix with fragrant warmth.
Advertisement
After a little more than a half-hour, the lentils turn out tender and saucy, tinged with auburn color from the turmeric and tomato paste, alluringly aromatic and brimming with flavor. As I had imagined, they can be ladled over just about anything to create a quick, nourishing meal, and are especially delicious crowned with a dollop of yogurt and tender herbs.
I enjoyed them that way over some packaged, frozen dumplings I had on hand, mimicking my mantu experience. They can also be served on a bed of rice or noodles, or tossed with tortellini, and they are excellent served on their own in a bowl with naan or pita alongside. One thing I am not the least bit surprised about is that my favorite thing to spoon these saucy lentils over is a split baked potato.
ncG1vNJzZmivp6x7uK3SoaCnn6Sku7G70q1lnKedZLOwu8NoaWlqY2R9enuRcWasmaWYxm64xKeroqSjYr%2Bmr8ipnGaZlpy1orrIaA%3D%3D