5 from 24 votes
Easy Indian Lentils
Easy Indian Lentils is a hearty lentil dish cooked in a spiced broth with onions, garlic, turmeric, cumin, and fresh or dried basil. The lentils simmer until tender, absorbing flavors from the savory broth and spices. This recipe offers a layered but straightforward approach to a comforting dish commonly served as part of Indian-inspired meals.
Prep Time
3 mins
Cook Time
49 mins
Additional Time
10 mins
Total Time
52 mins
Servings:
10
Calories:
226 kcal
Course:
Side Dish
Cuisine:
Vegan
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.
Cup of Yum
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
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
Nutrition Facts
Serving: 10 Serving
Amount Per Serving
Calories 226
% 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.