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Author Notes: This is a version of Indian Spiced Lentils I made for an Indian potluck party a few months ago. Influenced by the spices of India and the Middle East, this salad is healthy and very satisfying to eat, with a touch of sweet and sour from pomegranate molasses. - TasteFood —TasteFood
Food52 Review: TasteFood's Indian spiced lentils recipe is quite easy to make. The flavor is complex and hearty without being too "hot.” Pomegranate molasses adds an undertone of tangy sweetness. I sampled it warm, and then enjoyed it cold the next day as a lunchtime salad. The flavors really do intensify and meld overnight. I had to omit the scallions at the end (shopping list oversight), but it was still a great success without them. —AppleAnnie
- 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 cups chicken stock (or water for vegetarian option)
- 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
- 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.
- 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.
- 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.)
- Optional: Substitute the ground cumin, coriander and mustard with whole seeds. Toast the seeds over medium heat in a dry skillet until fragrant, 1 minute, then finely grind with a mortar and pestle.