Spicy Red Lentils


Spicy red lentils
Comfort food for many Indians, this preparation is simple to make yet very flavorful. When made a thinner consistency, it can be enjoyed as a soup. This is best had with a spicy relish like Coconut and Red Chili Sambal and a helping of hot basmati rice.


        1 cup (180 g) red lentils, rinsed and drained

        4 cups (1 liter) water; ¼ teaspoon ground turmeric

        1 bay leaf; ½ teaspoon salt, plus more to taste

        2 tablespoons oil; 1 small onion, finely chopped

        ½ tablespoon peeled and minced fresh ginger; ½ tablespoon minced garlic

        1 fresh green chili pepper, deseeded and minced

        1 tablespoon ground coriander; ½ teaspoon ground cumin

        ¼ teaspoon ground cinnamon; ¼ teaspoon paprika

        1 teaspoon sugar; 3 tablespoons chopped fresh coriander leaves (cilantro)

        3 tablespoons chopped fresh mint leaves; 2 tablespoons fresh lemon juice.


Step 1:
In a saucepan, combine the lentils, water, turmeric, bay leaf and salt. Bring to a boil, and then reduce the heat to medium and cook the lentils, stirring occasionally until they are tender but still ‑rm, 12 to 15 minutes. Drain.

Step 2:
Heat the oil in a small skillet over medium heat. Add the onion, ginger, garlic, green chili pepper, ground coriander, cumin, cinnamon, paprika and sugar. Reduce the heat to low and cook until fragrant, about 2 minutes. Remove the pan from the heat.

Step 3:
Combine the lentils and spice mixture in a large bowl; toss gently to mix. Stir in fresh coriander and mint, and then the lemon juice. Serve immediately.

Food: Spicy Red Lentils

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