Description

The definition of simplicity, these lentils need minimal ingredients and come together so quickly. Not to mention the fact that they’re great for meal prep and super versatile. Whether you want to pair them rice or wrap them in a torialls with greens, these lentils smack!

Ingredients

Scale

1 cup black lentils (soaked overnight if you can)
½ medium red onion (optional)
1 head fresh cilantro, leaves only
4 tbsp avocado oil
1 dried bay leaf (optional)
2 tsp cumins seeds
2 tsp mustard seeds
2 tsp coriander seeds
2 fresh garlic cloves, finely minced or grated
1 tsp cayenne pepper
½ tsp ground turmeric
Kosher salt to taste, about 1 tsp

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Instructions

Start by adding the lentils in a large pot and covering with water. Rinse the lentils until the water turns black, then drain and rinse another two times. Three times total. This will help get rid of any residual dirt, sediment, etc. If you soaked your lentils overnight, this is especially important.
Place the pot on the stove and bring the lentils to a boil on high heat. Then turn the heat down to medium and let the lentils cook, without a lid, for 20-25 minutes. Once 20 minutes is up, the lentils should be done; they should be soft to the touch with just a bit of bite.
While the lentils cook, chop the red onion into small pieces and finely mince the cilantro. Add these both into a mixing bowl.
When the lentils are done, drain and rinse them in a colander and add them into the mixing bowl with the onion and cilantro. Set aside.
Onto making the tadka. Using the same pot you used to cook the lentils (save yourself some dishes, just make sure it’s completely dry) add the avocado oil. Place the pot on the stove and turn on medium heat.
Once the oil is shimmering and hot add in the cumin seeds, coriander seeds, mustard seeds, cayenne pepper, turmeric and fresh garlic. If you want you can also add a bay leaf. One good way to test the oil is by dropping in one or two whole spice seeds (based on what you’re using) such as cumin, coriander, or mustard. The spices will sizzle immediately if the oil is sufficiently hot.
Let the spices cook for one minute MAX! Any longer and the spices will burn and make the tadka bitter. The whole spices will turn a toffee color and stop sizzling as much, signaling that they’ve released their flavor. Additionally, use your nose, your kitchen will smell fragrant with the spices!
Once the tadka is done, pour over the mixing bowl, and sprinkle with salt. Toss to combine and adjust seasoning to taste.
Enjoy these lentils on their own, with rice or with pita bread.

Notes

I recommend soaking the lentils overnight so they can sprout. This makes the nutrients more bioavailable. Plus, soaking the lentils makes it easier for your gut to digest.

Store these lentils in an airtight glass container in the fridge for up 5 days.