Indian Spiced Lentils with Greek Yogurt

I noticed this recipe on a few food blogs. The original recipe came from The Bengali Five Spice Chronicles Cookbook. I modified it slightly, and seriously could not get enough of it! It’s basically an Indian spice explosion in your mouth. I had this as a side dish 3 days in a row. First, with roasted kale and vegetarian meatballs, then AGAIN with roasted mahi-mahi, and finally, it somehow ended up in my egg white veggie omelet (don’t knock it till you try it!!).

Print Recipe

Indian Spiced LentilsAdapted from The Bengali Five SPice Chronicles Cookbook

Servings

Ingredients

• 2/3 cup dried lentils
• 1 teaspoon tumeric
• 1/2 teaspoon salt
• 1/2 teaspoon cayenne pepper powder
• 1 teaspoon ginger paste
• 1 teaspoon Garlic Powder the original called for 2 cloves finely chopped garlic but I was all out!
• 4 cherry tomatoes quartered (the original called for two chopped tomatoes, but this was all I had)
• 1/2 teaspoon cumin seeds
• 2 tablespoons plain Greek Yogurt

Servings Ingredients 2/3 cup dried lentils 1 teaspoon tumeric 1/2 teaspoon salt 1/2 teaspoon cayenne pepper powder 1 teaspoon ginger paste 1 teaspoon Garlic Powder the original called for 2 cloves finely chopped garlic but I was all out! 4 cherry tomatoes quartered (the original called for two chopped tomatoes, but this was all I had) 1/2 teaspoon cumin seeds 2 tablespoons plain Greek Yogurt

Instructions

1. Place the lentils in a cooking pot with 3 cups of water. Bring lentils to a simmer.
2. Add the tumeric, salt, cayenne pepper, ginger paste, garlic, and tomatoes and simmer on medium-low heat for about 30-35 minutes. The lentils should be soft and easily mashed.
3. Stir in Greek yogurt. Serve!