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Total Time
1hr 5mins
Prep 30 mins
Cook 35 mins

I made this for lunch today--delicious! From Food and Wine.

Ingredients Nutrition

Directions

  1. In a saucepan add lentils and chicken stock, ginger and turmeric.
  2. Bring to boil cover partially and cook for 20 minutes on medium heat until lentils are tender.
  3. Puree 1 c of lentils in a blender, add back to pan and cook 15 minutes more.
  4. In a skillet heat oil.
  5. Add mustard seed and shake pan until they start to pop, 20 seconds.
  6. Add the onion and cook until softened, 5- minutes.
  7. Add serrano chile, and garlic, cook 1 minute.
  8. Add cumin and bay leaves, and tomato, cook minutes more.
  9. Stir this mixture into the lentils, add lemon juice and salt to taste, simmer for 5 minutes.
  10. Serve over basmati rice.
Most Helpful

5 5

I enjoyed this a lot. I too used spicy salsa instead of our winter tomatoes. I thought the 2 tablespoons of ginger would be overpowering but I was wrong. I dry cooked the mustard seeds till they popped. And pureed the whole mixture when done. I forgot the lemon didn`t need it. Thanks for a great recipe!

5 5

I like the flavor of this dish. I did make a few changes. I used veg. chicken flavored broth to cook the lentils in, left out the serrano chili, instead of the tomato I added a tbls. of hot salsa. All in all, this turned out great! Oh, I cooked buffalo wings for my husband and added a little of the sauce to the lentils. Yum- thanks chia!

Very bland,and had a bitter taste. Sorry won't use this recipe again.