Spiced Pink Lentils

December 24, 2010
4 Ratings
  • Serves a large pot of lentils
Author Notes

I make these quite often - I just happened to have a batch in the fridge and am eating them for lunch today - kismet for lentil week! I think these are even better after a day or two, and I love biting on the whole seeds scattered through the lentils. - aargersi —aargersi

Test Kitchen Notes

Aargersi's pink lentils are easy enough for a week night dinner, and spicy enough to be completely satisfying. I really loved how the whole spices gave little pops of flavor, making each bite taste a little different. I forgot to pick up jalapenos at the grocery store, so used a dried chipotle pepper instead, and was happy with the level of heat. I found I needed to add salt, since my chicken broth was an organic low-sodium variety. The yogurt makes a great tangy counterpoint that balances the spiciness of the lentils perfectly. Thanks for a healthy and tasty meal! —hardlikearmour

What You'll Need
  • 2 cups pink lentils
  • 4 cups chicken broth (you can use veggie of you want this vegetarian) - plus MAYBE more depending how your lentils cook
  • 3 tablespoons grape seed oil
  • 1 teaspoon whole coriander seed
  • 1 teaspoon whole brown mustard seed
  • 1 teaspoon whole fenugreek
  • 1 teaspoon whole cumin seed
  • 2 tablespoons minced fresh ginger
  • 2 large cloves of garlic - minced
  • 1/2 yellow onion - diced
  • 2 carrots - peeled and diced
  • 1 14.5 ounces can diced tomatoes, with liquid
  • 2 jalapenos - seeded and minced
  1. Rinse the lentils and set them aside. Heat the grapeseed oil in a large pot over medium high. Add the spices to the oil and cook them until the smell wonderfully toasted and are popping a bit. Add in the onion and ginger and saute until the onion is just clear. Add in the garlic, carrots, jalapeno and tomato, then the lentils and the broth. Simmer the whole thing until the lentils are very tender - 30-40 minutes depending how high your heat is. You MAY need additional broth if too much absorbes / evaporates.
  2. Serve with a dollop of plain yogurt. Easy peasy and super healthy!
Contest Entries

See what other Food52ers are saying.

  • jilladavis
  • AntoniaJames
  • hardlikearmour
  • drbabs
  • gingerroot

Recipe by: aargersi

Country living, garden to table cooking, recent beek, rescue all of the dogs, #adoptdontshop

8 Reviews

jilladavis February 10, 2011
Delicious!!!! I made this dish, and served over coos coos with a side of spinach. I should eat these every night, they were that good. Thanks for sharing!
AntoniaJames January 17, 2011
Made this last night for dinner. So tasty! My tomatoes, carrots and onions were all rather sweet once cooked, but the plain yogurt balanced them perfectly. I have some leftover, which I plan to eat for lunch today. I'm looking forward to it!! ;o)
hardlikearmour January 12, 2011
I made these on Monday, and they were very good. Had some leftovers for lunch today, and they tasted even better. Simple to make, too!
AntoniaJames January 13, 2011
I'm with you on the whole spices here, HLA. This one is in my queue for the weekend. I am really looking forward to it! Everything aargersi posts is terrific, but this one looks like a keeper that I'll make again and again, for sure. ;o)
AntoniaJames January 10, 2011
Yummm. Just saved this; I plan to make this within the next week. Looks soooo good! ;o)
drbabs December 30, 2010
yes, very great kismet! happy new year!
gingerroot December 27, 2010
Yum! I can almost taste all the flavors you have here. I'm saving and plan to make soon.
hardlikearmour December 24, 2010
This sounds very hearty and healthy. Great kismet!