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Stewed Lentils with Yogurt, Cucumbers, and Green Chiles

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/

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