Stewed Lentils with Yogurt, Cucumbers, and Green Chiles

Print Friendly, PDF & Email
Stewed Lentils with Yogurt, Cucumbers, and Green Chiles

Stewed Lentils with Yogurt, Cucumbers, and Green Chiles

Stewed Lentils with Yogurt, Cucumbers, and Green Chiles

Ingredients

For the Lentils

1 teaspoon whole cumin seeds

2 tablespoons olive oil

1 cup diced onion

4 cloves garlic, minced

2 tablespoons fresh ginger, minced

1 teaspoon ground turmeric

Kosher salt

5 cups water

2 cups red lentils

Kosher salt

For the Garnish

1/4 cup diced onion

1 cup cucumber, peeled, seeded, and diced

1 green chile, such as serrano, thinly sliced

1 cup chopped cilantro, plus whole leaves, for garnish

1 tablespoon white vinegar

For Serving

4 cups cooked brown basmati rice

1 cup 2% Greek yogurt

Directions

Heat a saucepan over medium heat. Toast cumin seeds until fragrant, about 1 minute, swirling pan. Set aside. Heat oil and add onion, garlic, and ginger. Cook, stirring, until onions are tender, about 6 minutes. Add turmeric and toasted cumin seeds. Cook 1 minute. Add water and lentils. Bring to a boil; reduce to a simmer and partially cover. Cook until lentils are tender and mixture thickens, about 15 minutes. Season with salt.

Meanwhile, prepare garnish: Combine onion, cucumber, chile, cilantro, and vinegar. Season with salt.

To serve, ladle lentils over rice; top with yogurt and cucumber mixture. Sprinkle with cilantro leaves.

https://www.marthastewart.com/1049806/stewed-lentils-yogurt-cucumbers-and-green-chiles

https://freerecipenetwork.com/stewed-lentils-with-yogurt-cucumbers-and-green-chiles/

Leave a comment