Spiced Lentil Crunch
- 1 cup dried Red Chief (decorticated) lentils
- 2 teaspoons salad oil
- 4 cups vegetable or fat-skimmed chicken broth
- About 2 ½ teaspoons garam masala (see notes)
1. Sort lentils and discard debris. Rinse lentils, drain, and put in a 2- to 3-quart pan. Add broth and 1 teaspoon garam masala. Bring to a boil over high heat. Stir, and when boil resumes, reduce heat to a gentle simmer; stir occasionally, until lentils are barely tender to bite, about 5 minutes...