Weekday Vegetarian: Indian Spiced Lentils

weekday vegetarian indian spiced lentils photo

Photo: Kelly Rossiter

My daughter and I paid a visit to the Art Gallery of Ontario the other day, where they have a magnificent exhibit called Maharaja. After wandering through the exhibit that runs the gamut from intricate paintings, to furniture, to more diamonds and rubies than you can shake a stick at, my daughter turned to me and said "I have the biggest craving for Indian food". Yup, looking at antique silk saris and emerald nose rings will do that to you.Luckily I have a pantry full of everything I need to make an Indian dinner. In fact, I've been cooking a lot of Indian food lately. This lentil dish is just another to add to the list. This is a great make ahead dish, as it improves over a bit of time and it can be served at room temperature. If you wanted to eat it hot, you could serve it over top a bit of basmati rice. You could also thin out the leftovers with a bit of vegetable stock or water and have a delicious lentil soup to take to work for lunch.

This recipe is from the website Food52.

Indian Spiced Lentils

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 cup vegetable stock or water
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 sauté 2 minutes. Add garlic and spices and sauté 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. Sauté 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.)

More Indian Recipes
Tofu in Indian Spiced Tomato Sauce
Tomato Lentil Curry
Indian Style Scrambled Eggs

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