This recipe makes a great main course, sort of like a well-dressed, warm lentil salad. Eat it alongside Horta or a tossed green salad.
1. Spread the lentils on a large baking sheet and pick them over for small stones.
2. Place the lentils in a medium saucepan and add enough water so they’re submerged by 2 inches. Bring to a simmer over high heat; then reduce the heat to low and cook, uncovered, until tender, about 25 minutes. Drain in a colander set over a bowl, reserving the cooking water below.
3. Warm the oil in a large skillet set over medium heat. Add the onion and cook, stirring often, until softened, about 5 minutes. Stir in the lentils, lemon juice, ginger, chili powder, paprika, and salt. Stir until fragrant, about 1 minute. If the dish seems too dry, add the reserved cooking liquid in 2-tablespoon increments until a bit saucy without being soupy. Serve warm.
Tip: If desired, cover the completed recipe in the skillet and set in a 250F oven for up to 1 hour, until you’re ready to eat. Check occasionally and stir in more of the reserved cooking liquid if the dish seems too dry.