Name: BELUGA LENTILS with Yogurt
Ingredients: ½ teaspoon coriander seeds (crushed); ½ teaspoon cumin seeds (crushed); ½ teaspoon mustard seeds; 2 tablespoons olive oil plus more, as needed; 1 small onion (finely chopped); 2 cloves garlic (finely chopped); 1 cup black beluga lentils; 3 cups or more low-sodium vegetable broth or chicken broth; 1 teaspoon lemon juice; Kosher salt (freshly ground black pepper); 1 cup plain Greek yogurt; ¼ cup fresh mint leaves (thinly sliced)

Very enjoyable side dish.

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BELUGA LENTILS with Yogurt

Servings servings

Ingredients

½ teaspoon coriander seeds crushed
½ teaspoon cumin seeds crushed
½ teaspoon mustard seeds
2 tablespoons olive oil plus more, as needed
1 small onion finely chopped
2 cloves garlic finely chopped
1 cup black beluga lentils
3 cups or more low-sodium vegetable broth or chicken broth
1 teaspoon lemon juice
Kosher salt freshly ground black pepper
1 cup plain Greek yogurt
¼ cup fresh mint leaves thinly sliced

Instructions

Stir coriander, cumin, mustard seeds, and 2 Tbsp. 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 lemon juice; season with salt and pepper.
Transfer lentils to a large bowl and top with yogurt. Season with salt and pepper, drizzle with oil, and top with mint.

Notes

DO AHEAD: Lentils can be cooked 2 days ahead. Let cool; cover and chill.