Spiced Black Lentils with Yogurt and Mint
A warming Indian-inspired dish of black beluga lentils cooked with aromatic spices and topped with cooling yogurt and fresh mint. The combination of earthy lentils, tangy yogurt, and fresh herbs creates a satisfying vegetarian meal.
Ingredients
- •½ teaspoon coriander seeds, crushed
- •½ teaspoon cumin seeds, crushed
- •½ teaspoon mustard seeds
- •2 tablespoons olive oil
- •1 small onion
- •2 cloves garlic
- •1 cup black beluga lentils
- •3 cups low-sodium vegetable broth or chicken broth
- •1 teaspoon red wine vinegar
- •to taste Kosher salt
- •to taste freshly ground pepper
- •1 cup plain Greek yogurt
- •¼ cup fresh mint leaves
- •thinly sliced
Cooking Instructions
- 1.
Stir coriander, cumin, mustard seeds, and 2 tablespoons oil in a medium saucepan over medium-high heat until sizzling, about 1 minute. Add onion and garlic; cook, stirring often, until just softened, about 5 minutes. Add lentils and 3 cups broth; bring to a boil. Reduce heat and simmer, partially covered, adding broth as needed to keep lentils covered, until lentils are soft, 30-40 minutes. Stir in vinegar; season with salt and pepper.
45 min
- 2.
Transfer lentils to a large bowl and top with yogurt. Season with salt and pepper, drizzle with oil, and top with mint.
5 min
- 3.
DO AHEAD: Lentils can be cooked 2 days ahead. Let cool; cover and chill.
