BELUGA LENTILS with Yogurt
Servings 4 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.