Bengali Orange Lentils With Cilantro And Tomatoes

Name: Bengali Orange Lentils With Cilantro And Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup split orange lentils; 1/2 teaspoon ground turmeric; 1 teaspoon salt, or to taste; 2 medium-sized Roma tomatoes, chopped (or 1 cup of drained chopped tomatoes from a can); 1 tablespoon minced fresh ginger; 4 green Serrano chiles, tops removed, cut in half lengthwise; 3 tablespoons neutral oil, such as grapeseed; 1 small onion, diced (about 1/4 cup); 2 teaspoons ghee or clarified butter; 1 1/2 teaspoons whole cumin seeds; 1 or 2 dried red chiles; Torn cilantro, for garnish

Servings: persons

3/4 cup split orange lentils
1/2 teaspoon ground turmeric
1 teaspoon salt, or to taste
2 medium-sized Roma tomatoes, chopped (or 1 cup of drained chopped tomatoes from a can)
1 tablespoon minced fresh ginger
4 green Serrano chiles, tops removed, cut in half lengthwise
3 tablespoons neutral oil, such as grapeseed
1 small onion, diced (about 1/4 cup)
2 teaspoons ghee or clarified butter
1 1/2 teaspoons whole cumin seeds
1 or 2 dried red chiles
Torn cilantro, for garnish

1
In a large pot, bring 3 cups of water to a boil.
2
Add in the orange lentils, turmeric, salt, tomatoes, ginger, and green chiles. Cover the lentils, lower the heat, and simmer for 20 minutes. For a less spicy dish, add the green chiles about 15 minutes into the cooking process.
3
Turn of the heat and mix well. You should have a smooth, bright yellow batch of lentils, with just a hint of integrity.
4
Heat the oil in a separate pot, add in the onions and cook for about 6 to 7 minutes, until wilted soft and flecked golden.
5
Add the clarified butter and the cumin seeds and the dried red chilies to the same pan (with the oil) and cook for about a minute, until the cumin seeds darken. Pour the seasoned oil and onion mixture over the lentils. Add some of the lentils into the tempering pan to sop up any remaining bit of flavored oil, then stir back into the larger pot. This is the process of creating the seasoning and tempering the lentils. Garnish with torn cilantro.
6
Serve with steaming hot rice or freshly made flatbreads.

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* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3/4 cup split orange lentils, 1/2 teaspoon ground turmeric, 1 teaspoon salt, or to taste, 2 medium-sized Roma tomatoes, chopped (or 1 cup of drained chopped tomatoes from a can), and more.

Yes, Bengali Orange Lentils With Cilantro And Tomatoes falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!