I was so pleased that the Chicago Tribune chose to run this recipe from Modern Spice !!! It really is a wonderful recipe and all the credit (and this photo) goes to the lovely chef –Chef Stefan Jarausch – who shared his recipe with me. So here you go —
(From Modern Spice by Monica Bhide (Simon & Schuster, 2009)
Prep:10 minutes. Cook: 35 minutes. Makes: 2 1/4 cups (serving size is 2 to 2 1/2 tablespoons per person)
1 cup dried red lentils
3 1/4 cups water
1/4 cup superfine sugar
3 tablespoons plus 2 drops fresh lemon juice
2 cups canned crushed pineapple with juice
1 piece (1/2-inch long) ginger root, peeled, minced
1 teaspoon ground cumin
1 teaspoon salt
Red chili powder or red chili flakes
Bring the lentils and 3 cups of water to a rolling boil over high heat in a deep saucepan. Scum will form on the surface; skim with spoon, discard. Boil lentils for 3 to 4 minutes. Reduce heat to medium-low, cook for 5 to 7 minutes or until the lentils are soft. Drain, set aside.
While the lentils are cooking, prepare the pineapple mixture. Combine the sugar, 1/4 cup water and two drops of lemon juice in an 8- to 10-inch nonreactive skillet. Bring to a boil. Cook for 10 to 12 minutes, stirring frequently, until the syrup turns a light brown.
Add the pineapple, 3 tablespoons lemon juice, ginger and cumin. Reduce the heat; simmer slowly until all remaining liquid is reduced to a syrupy consistency and has almost evaporated, about 25 minutes.
Remove from heat. Add the lentils to the pineapple mixture. Warm through; season with salt and chili powder as desired. Serve warm.