Dinner

Indian Spiced Lentils

6 Servings

Prep time: 10 minutes | Cook time: 45 minutes

Diet Style

GF
HF
LF
LS
V+
V

Tools You'll Need

  • Measuring cups
  • Measuring spoons
  • Chef’s knife
  • Cutting board
  • Small mixing bowl
  • Rubber spatula
  • Whisk
  • High-sided pan or large saucepan
  • Small skillet

Ingredients

  • 1 cup red lentils, picked through for stones
  • Handful chopped fresh cilantro leaves
  • 1 onion, diced
  • 1 serrano chili, sliced in half (seeds removed and diced, optional*)
  • 4 cloves garlic, thinly sliced
  • ½ inch thick piece of ginger, peeled and minced
  • 1 (15 oz.) can tomato sauce, low sodium
  • 2 cups water
  • 1 tablespoon vegetable or coconut oil
  • ½ teaspoon cumin seeds
  • ½ teaspoon mustard powder
  • ½ teaspoon turmeric powder
  • ½ teaspoon paprika
  • Kosher salt to taste

Directions

  1. Rinse lentils

    Place the lentils in a strainer and rinse them under cold running water.

  2. Soak lentils

    Place lentils into a bowl, cover with water, and let soak for 30 minutes. Drain and set aside.

  3. Combine ingredients in skillet

    Using either a large, high-sided pan or a large saucepan, combine the 2 cups of water, onion, garlic, ginger, tomato sauce, chili, and the lentils over medium-high heat.

  4. Bring to a boil

    Bring to a boil, skimming off any white foam that comes to the surface.

  5. Simmer ingredients

    Lower the heat to a simmer, cover with a lid, and cook until the lentils are tender (roughly 30–40 minutes).

  6. Combine remaining seasonings

    In a small bowl, combine the cumin, mustard powder, turmeric, and paprika.

  7. Preheat skillet

    Place a small skillet over medium-high heat, add oil.

  8. Sauté spices in oil

    Once the oil is hot, stir spices in using a rubber spatula. Gently mix until the spices become fragrant and have absorbed the oil (about 1 minute).

  9. Combine both mixtures

    Pour the spice and oil mixture into the lentils, and whisk to combine.

  10. Salt

    Add salt to taste.

  11. Garnish and serve

    Transfer the lentils to a serving dish and garnish with fresh chopped cilantro. Enjoy immediately!

Chef Gary in YMCA chef uniform

Chef's Note:

*If you like your food on the spicier side, feel free to leave the seeds in chili.

Be sure to add salt only at the end so that you don’t toughen the lentils and increase your cooking time.

Nutrition Info

Per Each Serving

  • Calories

    170

  • Fat

    3g

  • Saturated Fat

    2g

  • Protein

    10g

  • Total Carbs

    29g

  • Fiber

    5g

  • Sugar

    4g

  • Sodium

    120mg

  • Cholesterol

    0mg