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Recipes
November 2013

Spiced Black Lentils with Yogurt and Mint

By Dawn PerryPhotography by Hirsheimer Hamilton

4.2

(119)

Image may contain Plant Food Produce Vegetable Bean and Lentil
Hirsheimer & Hamilton

Aptly named beluga lentils look like little beads of caviar. They cook quickly, and they hold their shape. Use them in this recipe, or substitute.

Recipe information

  • Total Time

    45 minutes

  • Yield

    4 Servings

Ingredients

½

teaspoon coriander seeds, crushed

½

teaspoon cumin seeds, crushed

½

teaspoon mustard seeds

2

tablespoons olive oil plus more

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 red wine vinegar

Kosher salt, freshly ground black pepper

1

cup plain Greek yogurt

¼

cup fresh mint leaves, thinly sliced

Need to make a substitution?

Preparation

  1. Step 1

    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 vinegar; season with salt and pepper.

    Step 2

    Transfer lentils to a large bowl and top with yogurt. Season with salt and pepper, drizzle with oil, and top with mint.

    Step 3

    DO AHEAD: Lentils can be cooked 2 days ahead. Let cool; cover and chill.

Nutrition Per Serving

Calories (kcal) 280 Fat (g) 10 Saturated Fat (g) 2.5 Cholesterol (mg) 10 Carbohydrates (g) 36 Dietary Fiber (g) 8 Total Sugars (g) 6 Protein (g) 13 Sodium (mg) 260
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