After eggs, brinner (breakfast for dinner, of course), and frozen mangoes, lentils are one of my favourite easy meals, especially for winter. They’re hearty, and great as a side dish as part of a larger Indian feast, or as a main over some rice or quinoa with some veggies.
These lentils are heavily spiced with cumin and mustard seeds, with a deep underlying base of garlic, ginger, and onions. They’re simmered in vegetable broth until tender, but since they’re green lentils, they still hold their shape. A generous amount of salt and a splash of soy sauce brings everything together.
Green Lentils with Cumin & Ginger
2 cups green lentils, rinsed
1 red onion, chopped
2 garlic cloves, minced
1″ ginger root, peeled and mincedGhee, as needed
2 tsp yellow mustard seeds
1 tbsp cumin seeds1L vegetable stock, hot
Hot water, as neededSalt, as needed
2 tsp soy sauceMelt some ghee in a heavy bottomed sauce pot over medium heat and add the mustard seeds. Stir constantly until they start to pop and then add the cumin seeds. Stir for a minute or two, and then add the onion (and more ghee if needed). Sauté until the onion is tender, and then add the garlic and ginger. Cook until fragrant and tender.
Add the lentils, stir to combine , and then add the vegetable stock. Simmer, uncovered, for about 40 minutes, until the lentils are tender. Add extra just-boiled water as needed.
Once the lentils are tender, add the soy sauce and season to taste with salt. Serve with rice or quinoa, or whatever else strikes your fancy.
