Indian Spiced Lentils Recipe

Name: Indian Spiced Lentils
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 large yellow onion, chopped; 2 garlic cloves, minced; 2 teaspoons ground cumin; 1 teaspoon ground coriander; 1 teaspoon ground mustard; 1/2 teaspoon ground turmeric; 1 cup green lentils; 1 1/2 cups chicken stock (or water for vegetarian option); 4 scallions, thinly sliced, white and green parts divided; 1 green jalapeno pepper, minced; 1 red serrano pepper, minced; 1 tablespoon pomegranate molasses; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1/2 cup cilantro leaves, chopped; 1/4 cup Italian parsley leaves, chopped

Servings: persons

2 tablespoons olive oil
1 large yellow onion, chopped
2 garlic cloves, minced
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon ground mustard
1/2 teaspoon ground turmeric
1 cup green lentils
1 1/2 cups chicken stock (or water for vegetarian option)
4 scallions, thinly sliced, white and green parts divided
1 green jalapeno pepper, minced
1 red serrano pepper, minced
1 tablespoon pomegranate molasses
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup cilantro leaves, chopped
1/4 cup Italian parsley leaves, chopped

1
Heat 1 tablespoon olive oil in a medium saucepan. Add onion and saute 2 minutes. Add garlic and spices and saute 1 minute. Add lentils and stir to coat. Add stock. Bring to a boil, cover and simmer until the lentils are soft but chewy, about 40 minutes. Transfer lentils to a large bowl.
2
Heat 1 tablespoon olive oil in a skillet. Add white part of scallions and peppers. Saute briefly until peppers brighten in color, about 2 minutes. Remove from heat and add to lentils.
3
Stir in pomegranate molasses, salt and pepper. Taste to adjust seasoning. Before serving, add green scallions, cilantro and parsley and gently toss to combine. Serve warm or at room temperature. (The flavors will develop if refrigerated several hours or overnight.)
4
Optional: Substitute the ground cumin, coriander and mustard with whole seeds. Toast the seeds over medium heat in a dry skillet until fragrant, 1 minute, then finely grind with a mortar and pestle.

395

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 17 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 large yellow onion, chopped, 2 garlic cloves, minced, 2 teaspoons ground cumin, and more.

Yes, Indian Spiced Lentils falls under the Meat & Poultry 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.

Indian Spiced Lentils

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