Black Lentils Recipe

Name: Black Lentils
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups (603g) whole, dried black lentils (see Notes) with skin, cleaned and washed thoroughly; 1 medium yellow or red onion, peeled and quartered; 1 (2-inch [5 cm]) piece ginger, peeled and roughly chopped; 4 cloves garlic, peeled; 4 -6 Thai, serrano, or cayenne chiles, stems removed; 2 bunches fresh cilantro, washed and chopped (about 2 cups [473 ml.), divided; 1 tablespoon (15 mL) ground cumin; 1 tablespoon (15 mL) ground coriander; 1 tablespoon (15 mL) garam masala (see Notes); 1 heaping tablespoon (20 mL) salt; 1 teaspoon (5 mL) turmeric powder; 1 teaspoon-l tablespoon (5-15 mL) red chile powder; ½ cups (2.84 L) water; 1 teaspoon (5 mL) mustard oil (optional); 1/2 cup (118 mL) heavy whipping cream or plain yogurt (optional); 1 pat butter for garnish (optional); Chopped onions, for garnish; Chopped tomatoes, for garnish

Servings: persons

3 cups (603g) whole, dried black lentils (see Notes) with skin, cleaned and washed thoroughly
1 medium yellow or red onion, peeled and quartered
1 (2-inch [5 cm]) piece ginger, peeled and roughly chopped
4 cloves garlic, peeled
4 -6 Thai, serrano, or cayenne chiles, stems removed
2 bunches fresh cilantro, washed and chopped (about 2 cups [473 ml.), divided
1 tablespoon (15 mL) ground cumin
1 tablespoon (15 mL) ground coriander
1 tablespoon (15 mL) garam masala (see Notes)
1 heaping tablespoon (20 mL) salt
1 teaspoon (5 mL) turmeric powder
1 teaspoon-l tablespoon (5-15 mL) red chile powder
½ cups (2.84 L) water
1 teaspoon (5 mL) mustard oil (optional)
1/2 cup (118 mL) heavy whipping cream or plain yogurt (optional)
1 pat butter for garnish (optional)
Chopped onions, for garnish
Chopped tomatoes, for garnish

1
Put the black lentils in the slow cooker.
2
In a food processor, grind the onion, ginger, garlic, green chiles, and 1 cup (201 g) of the cilantro.
3
Add this mixture to the lentils along with the cumin, coriander, garam masala, salt, turmeric, red chile powder, and water.
4
Cook on high for 4 hours.
5
Add the mustard oil, if desired.
6
Cook for another 4 hours.
7
Mix in the remaining cilantro and add the cream or yogurt, if you wish.
8
Garnish with a pat of butter and chopped onions and tomatoes.
9
Serve with basmati or brown rice or with roti or noon, an onion salad, and yogurt.
10
To make this dish in a 3 1/2-quart slow cooker, halve all the ingredients and proceed with the recipe.
11
A half recipe makes 8 cups (89 L).

512

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 18 ingredients. The key ingredients include: 3 cups (603g) whole, dried black lentils (see Notes) with skin, cleaned and washed thoroughly, 1 medium yellow or red onion, peeled and quartered, 1 (2-inch [5 cm]) piece ginger, peeled and roughly chopped, 4 cloves garlic, peeled, and more.

Yes, Black Lentils 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.

Black Lentils

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