"The slight thickening added by a little flour near the end is traditional (some versions use the more modern cornstarch), but not necessary," says cooking writer Crescent Dragonwagon. "Omit it if you like."
2 1/2 cups split red lentils, picked over and rinsed
10 cups water
2 1/2 tsp salt
vegetable oil cooking spray
2 tbsp olive oil
1 large onion, chopped
1–3 cloves garlic (to taste), finely minced
1 1/2 tsp ground cumin
1 tbsp ground coriander
2 tbsp unbleached all-purpose flour
1/4 cup water
lemon wedges, for serving
extra-virgin olive oil, for serving
Yields 4–6 servings
Source: Crescent Dragonwagon, from Bean By Bean: A Cookbook (Workman Publishing Company)
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