Stewed Lentils with Yogurt, Cucumbers, and Green Chiles

Categories: Red Lentils

Ingredients

• FOR THE LENTILS:
• 1 tsp whole cumin seeds
• 2 Tbsp olive oil
• 1 cup diced onion
• 4 cloves garlic, minced
• 2 Tbsp minced fresh ginger
• 1 tsp 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
• 1/4 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

1. 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.

2. Meanwhile, prepare garnish: Combine onion, cucumber, chile, cilantro, and vinegar. Season with salt.

3. To serve, ladle lentils over rice; top with yogurt and cucumber mixture. Sprinkle with cilantro leaves.

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