Spiced Black Lentils with Yoghurt and Mint

Ingredients for Spiced Black Lentils with Yoghurt and Mint

• 1/2 teaspoons coriander seeds, crushed

• 1/2 teaspoons cumin seeds, crushed

• 1/2 teaspoons mustard seeds

• 2 tablespoons olive oil plus more

• 1 small onion, finely chopped

• 2 garlic cloves, finely chopped

• 240ml black beluga lentils

• 725ml (or more) low-sodium vegetable broth or chicken broth

• 1 teaspoon red wine vinegar

• Kosher salt, freshly ground pepper

• 0 freshly ground pepper

• 1 cup plain Greek yoghurt

• 1/4 cup fresh mint leaves, thinly sliced

Stir coriander, cumin, mustard seeds, and 2 tablespoons 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 725ml 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 yoghurt. 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.