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BELUGA LENTILS

Servings 0

Ingredients

  • ½ teaspoon coriander seeds crushed
  • ½ teaspoon cumin seeds crushed
  • ½ teaspoon mustard seeds
  • 2 tablespoons olive oil or less
  • 1 small onion finely chopped
  • 2 cloves garlic finely chopped
  • 1 cup black beluga lentils
  • 3 cups low-sodium vegetable broth or chicken broth or beef broth, if that's what you have available
  • 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 (or not - I didn't), and top with mint.
  • DO AHEAD: Lentils can be cooked 2 days ahead. Let cool; cover and chill.