Spiced Black Lentils with Yogurt and Mint

Name: Spiced Black Lentils with Yogurt and Mint
Yield: Makes 4 servings
Ingredients: 1/2 teaspoon coriander seeds, crushed; 1/2 teaspoon cumin seeds, crushed; 1/2 teaspoon mustard seeds; 2 tablespoons olive oil plus more; 1 small onion, finely chopped; 2 garlic cloves, 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 pepper; 0 freshly ground pepper; 1 cup plain Greek yogurt; 1/4 cup fresh mint leaves, thinly sliced

Dawn PerryMakes 4 servings Source

black lentil yogurt side dinner gluten free vegetarian easy weeknight meals bon appétit

Spiced Black Lentils with Yogurt and Mint

Ingredients

1/2 teaspoon coriander seeds, crushed

1/2 teaspoon cumin seeds, crushed

1/2 teaspoon mustard seeds

2 tablespoons olive oil plus more

1 small onion, finely chopped

2 garlic cloves, 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 pepper

0 freshly ground pepper

1 cup plain Greek yogurt

1/4 cup fresh mint leaves, thinly sliced

Method

Stir coriander, cumin, mustard seeds, and 2 tablespoons 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.

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

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