Indian-spiced lentils

Adapted from Cooks Illustrated

1  Cup lentils (I like green), picked over and rinsed

1  Teaspoon salt

2  Tablespoons EVOO

1  Teaspoon ground coriander

3/4 Teaspoon ground cumin

1/2 Teaspoon dry mustard

1/2 Teaspoons red pepper flakes (cut this back if you don’t dig spicy)

2  toes garlic, minced or pressed through

2  teaspoons minced ginger (about 1 inch)


  1. 1. Bring lentils, 6 cups water, and salt to boil in medium saucepan; boil for 5 minutes. Reduce heat; simmer until lentils are tender but still hold their shape, 20 to 25 minutes. Drain, reserving 1 cup cooking liquid.
  2. 2. Meanwhile, heat oil in large skillet over medium heat. Add next spices; sauté to develop flavors, about 1 minute. Add garlic and ginger; sauté until softened and fragrant, about 2 minutes. Add lentils and reserved cooking liquid. Simmer to blend flavors, about 5 minutes.

One response to “Indian-spiced lentils

  1. I would like to have the other items on the plate as well!?

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