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
- ½ medium red onion (optional)
- 1 head fresh cilantro, leaves only
- 1 cup black lentils (soaked overnight if you can)*
- 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
- Diamond Crystal kosher salt to taste, about 1 tsp
Instructions
- Rinse the lentils. Rinse the lentils in a large colander until the water runs clear – this is especially important if you soaked your lentils overnight.
- Cook the lentils. Dump the rinsed lentils into a pot, cover with water and bring to a boil over medium-high heat. Once boiling, salt the water, and let the lentils cook until soft, but still have some bite. Drain and turn out onto a towel to ensure there is no residual water. Then dump into a large mixing bowl along with the onion and cilantro. Set aside.
- Make 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. Let the spices bloom for 1 – 1 1/2 minutes. Any longer and the spices will start to burn and have a bitter undernote. NOTE: One good way to test if the oil is hot enough 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.
- Toss everything together and serve. Once the tadka is done, pour over the bowl of lentils and sprinkle with salt. Toss to combine and adjust seasoning to taste. Enjoy these lentils on their own, with rice or with pita bread. Store these lentils in an airtight glass container in the fridge for up 5 days.
Notes
*I recommend soaking the lentils overnight – soaking makes the nutrients more bioavailable and easier on digestion.