Indian Spiced Lentils
Tools You'll Need
- Measuring cups
- Measuring spoons
- Chef’s knife
- Cutting board
- Small mixing bowl
- Rubber spatula
- High-sided pan or large saucepan
- Small skillet
- 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
Place the lentils in a strainer and rinse them under cold running water.
Place lentils into a bowl, cover with water, and let soak for 30 minutes. Drain and set aside.
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.
Bring to a boil
Bring to a boil, skimming off any white foam that comes to the surface.
Lower the heat to a simmer, cover with a lid, and cook until the lentils are tender (roughly 30–40 minutes).
Combine remaining seasonings
In a small bowl, combine the cumin, mustard powder, turmeric, and paprika.
Place a small skillet over medium-high heat, add oil.
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).
Combine both mixtures
Pour the spice and oil mixture into the lentils, and whisk to combine.
Add salt to taste.
Garnish and serve
Transfer the lentils to a serving dish and garnish with fresh chopped cilantro. Enjoy immediately!