Spiced Tomato Red Lentils
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 2 cups water
- 4 cloves garlic minced
- 1/2 tsp cumin
- 1/4 tsp ground black pepper
- 2 tsp olive oil
- 1 tsp toasted sesame oil
- 1 medium onion diced
- cilantro chopped
- 1/2 tsp salt (plus more to taste)
- 1 cup split red lentils rinsed
- 1 inch ginger peeled and minced
- 1 serrano chile chopped (optional but highly recommended)
- 1 can whole tomatoes (i used 28 fl oz/796 ml san marzan
- !to bloom the spices
- 1/2 tsp mustard seed (original recipe calls for black mus
- heaping 1/2 tsp turmeric
- !to finish seasoning at the end
- !to serve
- 2 cups cooked brown basmati rice
- Carbohydrate 35.564021625 g
- Cholesterol 0 mg
- Fat 3.4739456241 g
- Fiber 17.3044549957335 g
- Protein 14.841235 g
- Saturated Fat 0.493262237375728 g
- Serving Size 1 1 serving (185g)
- Sodium 9.62310000398896 mg
- Sugar 18.2595666292665 g
- Trans Fat 0.240926449975628 g
- Calories 231 calories
In a large pot, dry stir fry onion over medium heat, stirring constantly. Once translucent, add garlic, ginger, and serrano chile if using, and cook until fragrant. Add whole tomatoes plus liquid, water, and rinsed split red lentils. Stir until bubbling and lightly crush the tomatoes with the back of a wooden spoon. Lower heat to a simmer and cover. Stir occasionally until lentils have expanded and the stew has thickened (about 35 minutes) To bloom the spices, in another pot, heat toasted sesame oil and olive oil over medium heat. Add the mustard and stir until fragrant (about 30 seconds). Add the cumin and turmeric and continue to stir until foamy. Pour oil and spice mixture into lentil pot and stir to blend. Add salt and pepper, adjust spices to taste. Serve over brown basmati rice with some fresh chopped cilantro on top!
