Spiced Black Lentils with Yogurt and Mint

By LRay

Bon Appetit, November 2013, page 50.

Nutritional Information

•Calories (kcal) 280
•Fat (g) 10
•Saturated Fat (g) 2.5
•Cholesterol (mg) 10
•Carbohydrates (g) 36
•Dietary Fiber (g) 8
•Total Sugars (g) 6
•Protein (g) 13
•Sodium (mg) 260

Ingredients

• 1/2 teaspooncoriander 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 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
• 1/4 cupfresh mint leaves, thinly sliced

Details

Servings 4
Cooking time 45mins
Adapted from bonappetit.com

Preparation

Step 1

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.