Spiced Red Lentils and Rice (Mesir Wat)

Makes: 6
What You Need
2 cups uncooked rice
1 red onion
2 cloves garlic
1 ½ tablespoons fresh ginger
3 tablespoons olive oil
2 tablespoons paprika
1 teaspoon turmeric
½ teaspoon ground cardamom
1 15-oz can diced tomatoes
2 cups red lentils
5 cups water
1 teaspoon kosher salt
½ teaspoon black pepper
A few pinches (or more) cayenne

What To Do
Prepare the rice according to the package instructions (or in a rice maker).
Dice 1 red onion. Mince 2 cloves garlic. Peel and finely mince 1 ½ tablespoons fresh ginger.
In a large saucepan or pot, heat 3 tablespoons of olive oil over medium heat and cook the onion until translucent, about 5 minutes.
Add the garlic, ginger, 2 tablespoons paprika, 1 teaspoon turmeric, and ½ teaspoon ground cardamom. Cook for about 3 minutes until fragrant. Stir in the tomatoes and cook for another minute.
Add 2 cups red lentils and 5 cups water. Cover and bring to a boil. Once boiling, reduce to a simmer. Cook until the lentils are fully puréed, stirring occasionally, about 25 minutes. Add 1 teaspoon kosher salt and ½ teaspoon ground black pepper to taste. If you enjoy spice, add several pinches of cayenne for some heat.