Indian-Style Lentils


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Indian-Style

This Indian lentil curry is incredibly easy to prepare and a good one for cooks just learning about Indian spicing. All of the ingredients are easy to find at your local grocer and made up of staple ingredients that many of us usually have on hand. Feel free to experiment with the quantity of spices used to come up with different flavour profiles and heat levels. It’s a healthy and economical dish that won’t have you sweating over a hot stove, freeing up time to spend outdoors or simply to relax in your favorite recliner.

If you’re like me and stick to dried legumes instead of buying canned ones, this is also an ideal dish because if you forget to soak your beans the night before, lentils are a good meal solution as typically they don’t need soaking. Try this earthy and slightly tangy curry for your next meatless meal. I suggest serving it with some hot rice and Indian flatbreads, such as Dosas or Fenugreek Chapatis for a most satisfying dining experience.



Indian-Style LentilsIndian-Style Lentils
Recipe by
Cuisine: Indian
Published on January 25, 2008

Simple dish of earthy green or brown lentils seasoned with tomato and Indian spices — an easy main or side

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Ingredients:
  • 1 tablespoon butter or olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced or crushed
  • 1-inch piece fresh ginger, minced or grated
  • 2 teaspoons cumin seeds
  • 2 teaspoons ground coriander
  • 1 teaspoon turmeric
  • 1/2 teaspoon cayenne
  • 1 tomato, chopped
  • 3 cups water
  • 1 1/4 cups green or brown lentils, rinsed
  • juice from 1 small lemon (2 tablespoons)
  • 1 teaspoon sea salt, or to taste
Instructions:
  • Heat the butter or oil in a large saucepan over medium heat. Add the onions, garlic and ginger, and stir for 5 to 8 minutes or until the onion browns. Toss in the cumin seeds, ground coriander, turmeric and cayenne, and continue to stir for 1 minute. Add the tomato, simmer for 1 to 2 minutes, then add the water and lentils. Bring to a boil, reduce the heat to a simmer, and cook, covered, for 1 hour or until most of the water is absorbed and the lentils are tender. Stir occasionally, adding more water if necessary.
  • Stir in the lemon juice and salt, heat for another minute or two, then serve hot or warm.
Makes 4 main or 6 to 8 side servings

spicy lentils

6 comments:

Peter M said...

Lentils are great as long as some side dishes are beside it to complement it...olives, pickled veggies, bread...damn, I'm hungry again!

Jeena said...

Wow when I saw this dish I started to feel hungry for lentils. It looks so delicious and so healthy too, great post. :-)

MapMaster said...

I second the olives and bread! Pickled veggies themselves I'm not as crazy about, but a slaw-style veggie salad would go great with all of the above.

Lisa said...

Let's imagine a pairing of Mediterranean and Indian cuisine.

I would suggest serving these lentils with an olive cornmeal baked bread, and some simple spicy tomato rice.

meeso said...

Yummy, this looks really good!

Aysha said...

Yummy!!!Just can't wait to try out this excellent recipe.