Easy Indian Lentils
User Reviews
5
Easy Indian Lentils
Description
Starting with coconut oil, the recipe sautés onions and garlic to build a flavorful base. Chicken broth (or vegetable broth for a vegan option) is added along with diced tomatoes, rinsed lentils, turmeric, cumin, black pepper, and basil. The mixture is brought to a boil and then simmered, allowing the lentils to absorb the flavors and soften.
If using a pressure cooker or Instant Pot, lentils cook faster under high pressure with the tomatoes added either before or after pressure cooking. This flexibility accommodates different cooking methods without compromising tenderness. The turmeric and cumin provide warm, earthy spices, while basil adds a fresh herbal note.
This lentil dish works well as a main protein source or a side and pairs well with rice or flatbreads. It offers a substantial, comforting option with balanced seasoning and components typical of Indian cuisine.
Substitute curry powder in place of turmeric and cumin to vary the spice profile if desired. Adjust salt to taste after cooking to balance flavors. Red lentils cook faster than brown or green varieties and can be used depending on preferred texture and cooking time.
Ingredients
- 3-4 tablespoons coconut oil (or other healthy fat)
- 1 onion or 2 tablespoons minced onion, diced
- 8 garlic or 2 teaspoons garlic powder, cloves, minced
- 28 ounces chicken broth (3 1/2 cups) (my Homemade Vegetable Broth is a good vegan option)
- 28 ounces diced tomatoes (fresh or canned)
- 2 1/2 cups lentils (rinsed) (read How to De-Gas Beans)
- 1 teaspoon Turmeric
- 1 teaspoon cumin ground
- 1/2 teaspoon black pepper optional. I left it out due to my youngest not liking spicy foods
- 1/2 cup basil or 2-3 tablespoons dried basil, fresh
- salt (to taste - I use about 2 teaspoons)
Instructions
- Melt oil in a large, heavy pot over medium heat.
- Add onion and garlic. Saute 5 minutes or until the onion is soft.
- Add broth and next 5 ingredients.
- Bring to a boil. Reduce heat to low.
If Using Pressure Cooker or Instant Pot
- Add lentils and bring to a boil.
- Place the lid on the cooker and bring up to high pressure. Cook for 9 minutes on high (you may need a few more minutes since the tomatoes counteract the cooking of the lentils slightly. Conversely, you could add the tomatoes after cooking the beans and then let the resulting dish cook for a bit).
- Let pressure come down naturally. Remove lid carefully.
- Stir in basil and salt to taste.
If Using Regular Pot
- Add lentils, and then simmer, uncovered, stirring occasionally, approximately 30 minutes or until lentils are tender. (Red lentils will cook quicker than brown or green.)
- Stir in basil and salt to taste.
Notes
- Curry powder (a spice blend) can replace turmeric, cumin, and pepper for a different flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 226 kcal
% Daily Value*
| Calories | 226kcal | 11% |
| Carbohydrates | 33g | 11% |
| Protein | 14g | 28% |
| Fat | 5g | 8% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 0.4g | 2% |
| Cholesterol | 2mg | 1% |
| Sodium | 306mg | 13% |
| Potassium | 641mg | 14% |
| Fiber | 16g | 64% |
| Sugar | 3g | 6% |
| Vitamin A | 180IU | 4% |
| Vitamin C | 10mg | 11% |
| Calcium | 61mg | 6% |
| Iron | 5mg | 28% |
| Net Carbohydrates | 17g |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
