Spiced Red Lentils

I was intent upon cooking lentils, but I had never even eaten them before. I ended up combining these two recipes, and yes one is for cabbage. I've been told the cabbage recipe is delicious as is. I used purple potatoes, combined with the red lentils, turmeric, and carrots, this dish was really colorful.

The end result was warm, a little spicy, and absolutely delicious. 

  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 large onion, finely chopped
  • 1 heaping tablespoon chopped ginger, about 1½ inch chunk
  • 1 heaping tablespoon chopped garlic, 3-4 cloves
  • 1 teaspoon turmeric
  • 1/4-1/8 teaspoon cayenne/ground red pepper
  • 3-4 large carrots, peeled and cut into medium dice
  • 1-2 medium potatoes peeled and cut into 1 inch chunks
  • 1 cup red lentils, washed
  • 3 cups vegetable or chicken broth
  • 1 tsp sea salt
  • black pepper to taste
  • crushed red pepper flakes or ground red pepper to taste
  1. In a large pot, heat the oil and butter on medium. Add the onions and carrots. Sauté for about 7 minutes.
  2. Add ginger, garlic, turmeric, and 1/8 tsp red pepper. Mix everything together. Sauté for 3 more minutes. 
  3. Add the potatoes, the broth and the lentils. Mix well. 
  4. Bring to a boil, reduce heat, and simmer, stirring occasionally, until the lentils and vegetables are tender, 15 to 20 minutes.
  5. Add salt and red pepper to taste. 

Makes about 4 servings. Serve with rice. We also had whole wheat naan. 

You can also add some chicken or vegetable bouillon instead of salt if you want a richer flavor. 


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