Spiced Tomato Red Lentils
User Reviews
5
3 reviews
Excellent
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
4 servings
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Course
Lunch
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Cuisine
Asian, Vegan, gluten-free
Spiced Tomato Red Lentils
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
- 1 onion diced, medium
- 4 cloves garlic minced
- 1 inch ginger peeled and minced
- 1 serrano chile chopped (optional but highly recommended)
- 1 tomato I used 28 fl oz/796 mL San Marzano tomatoes, whole, canned
- 2 cups water
- 1 cup red lentils rinsed, split
To bloom the spices
- 1 tsp sesame oil toasted
- 2 tsp olive oil
- 1/2 tsp mustard seed original recipe calls for black mustard
- Turmeric heaping 1/2 tsp
- 1/2 tsp cumin
To finish seasoning at the end
- 1/2 tsp salt plus more to taste
- 1/4 tsp black pepper ground
To serve
- 2 cups basmati rice cooked, brown
- cilantro chopped
Instructions
- In a large pot, dry stir fry onion over medium heat, stirring constantly. Once translucent, add garlic, ginger, and serrano chile if using, and cook until fragrant.
- Add whole tomatoes plus liquid, water, and rinsed split red lentils. Stir until bubbling and lightly crush the tomatoes with the back of a wooden spoon. Lower heat to a simmer and cover. Stir occasionally until lentils have expanded and the stew has thickened (about 35 minutes)
- To bloom the spices, in another pot, heat toasted sesame oil and olive oil over medium heat. Add the mustard and stir until fragrant (about 30 seconds). Add the cumin and turmeric and continue to stir until foamy.
- Pour oil and spice mixture into lentil pot and stir to blend. Add salt and pepper, adjust spices to taste.
- Serve over brown basmati rice with some fresh chopped cilantro on top!
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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