LENTILS****Spiced Black Lentils with Yogurt and Mint

By Unblond1

28/02/14 - Good for both. Dan liked the lentils but basically just ate around the yogurt and mint so just serve his as is. I served it with Chili Salmon and it went very well.

Ingredients

• 1/4 teaspoon coriander seeds
• 1/4 teaspoon cumin seeds
• 1/4 teaspoon mustard seeds
• 1 tablespoon olive oil
• 1/2 small onion, finely chopped
• 1 - 2 cloves garlic, finely chopped
• 1/2 cup black beluga lentils, rinsed
• 1 1/2 cup chicken broth
• 1/2 teaspoon red wine vinegar
• Kosher salt, freshly ground balck pepper
• 1/4 cup plain Greek yogurt
• 2 tbsp. fresh mint leaves, thinly sliced or torn

Preparation

Step 1

*Stir* coriander, cumin, mustard seeds, and 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. *Scrape* into rice cooker, add lentils and broth; set aside until about 1 hour before dinner. *Set* cooker for white rice and set timer for 40-45 minutes. *Check* for tenderness and seasoning, stir in vinegar; season with salt and pepper.

*Plate* and top with yogurt. Season with salt and pepper, drizzle with oil, and top with mint.

Nutrition Facts


3 Servings

Amount Per Serving
Calories 184.5
Total Fat 5.5 g
Saturated Fat 0.9 g
Polyunsaturated Fat 0.7 g
Monounsaturated Fat 3.3 g
Cholesterol 1.7 mg
Sodium 313.0 mg
Potassium 466.3 mg
Total Carbohydrate 22.8 g
Dietary Fiber 6.3 g
Sugars 0.7 g
Protein 12.0 g