Tuesday, February 19, 2013

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 (YUM!!!) 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!!).

Indian Spiced Lentils
Adapted from The Bengali Five SPice Chronicles Cookbook


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


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!