Indian-Spiced Lentils

By mtlabor
October 6, 2011
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Author Notes: After finding a surplus of lentils in the pantry (of which I am slowly trying to clean out), I decided to incorporate them with some spices and vegetables in the crisper drawer!mtlabor

Serves: 2

  • 1/2 cup french green lentils
  • 1 onion, finely chopped
  • 1 tomato, chopped
  • 1/4 teaspoon tumeric
  • 1/4 teaspoon cayenne pepper
  • juice from 1 lemon
  • salt and pepper, to taste
  • 1 tablespoon olive oil
  • 1 tablespoon garam masala
  • 1 red bell pepper, seeded and chopped
  • 1 white/yellow bell pepper, seeded and chopped
  • 1 cup chicken stock
  1. In a medium pot, add lentils and cover with water. Stir in tomatoes and tumeric. Bring to a rolling boil and simmer until the lentils are soft and cooked, about 30 minutes.
  2. Heat olive oil in a large skillet under medium high heat until hot. Add bell peppers and onions. Cook until starting to soften, about 5 minutes. Add garam masala and stir until fragrant, about 1 minute. Season with salt, cayenne pepper, and lemon juice. Add lentil mixture and chicken stock. Bring to a slow boil and simmer for about 10 mins.
  3. Serve with steamed rice.

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