Spicy Black Lentils

Yum. This is a tasty recipe and would be great as a side or as the main dish. I served it over rice and it was really good.

If you can't get coriander seeds or any of the seeds for that matter, don't worry. It's ok to use pre-ground spices.

If you use canned lentils - use 2 cans otherwise you don't really have enough lentils. Make sure to not overcook the canned lentils since they are pre-cooked and they will get super soft. So that means you need to cook the lentils about 10 minutes. This also means that you should use much less chicken broth because you want it to reduce down. Take a look at the picture on the Bon Appetit website to get a reference of what the dish is supposed to look like.

INGREDIENTS

½ teaspoon coriander seeds, crushed

½ teaspoon cumin seeds, crushed

½ teaspoon mustard seeds

2 tablespoons olive oil plus more

1 small onion, finely chopped

2 cloves garlic, 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 balck pepper

1 cup plain Greek yogurt

¼ cup fresh mint leaves, thinly sliced

PREPARATION

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