Directions
Sub-Title: A Whole Foods Plant-Based Recipe Inspired by Middle Eastern Cuisine
Description: This delicious recipe is perfect for those who love spicy foods. It combines lentils with caramelized onions and other flavorful ingredients that will leave you craving more! The nutrients from whole grains and legumes such as lentils make this meal a powerhouse of health benefits.
Ingredients List:
– 1 cup dried green lentils (rinsed under cold water)
– 1 medium yellow onion, sliced into thin half moons
– 1/2 tsp ground cumin seeds
– 1/2 tsp coriander powder
– 1/2 tsp garam masala
– 1 tablespoon olive oil
– Salt and black pepper, to taste
– 1 cup chopped fresh tomatoes (about 2 large tomatoes)
– 2 teaspoons honey
– 1 tablespoon apple cider vinegar
Instructions:
1. Bring a pot of salted water to a boil. Add the rinsed lentils, reduce heat, cover, and simmer until tender but not mushy, about 30 minutes. Drain the lentils well, reserving cooking liquid.
2. Meanwhile, saute the sliced onions in the reserved lentil stock in a small saucepan over medium heat, stirring frequently, until translucent and softened, about 5 minutes.
3. Add the cumin seeds, coriander powder, garam masala, olive oil, salt and pepper to taste, and mix well. Cook for another minute, stirring constantly.
4. Transfer the mixture back to the larger pot along with the drained lentils. Stir well to combine. Season with salt and pepper, if necessary.
5. To finish, add the chopped tomatoes, honey, and apple cider vinegar. Toss everything together and adjust seasoning with salt and pepper, if needed. Serve warm or at room temperature.
Difficulty Level: Easy
Servings: 4-6
Time Needed: 45-50 minutes
Note: If using canned tomatoes instead of fresh ones, reduce the cooking time by 5-10 minutes. Substitute any fresh herbs and spices you prefer.
Nutrition Information:
Per serving (excluding salt):
– Calories: 320 calories
– Fat: 5 g
– Saturated Fat: 0.5 g
– Cholesterol: 0 mg
– Sodium: 520 mg
– Potassium: 700 mg
– Total Carbohydrate: 43 g
– Dietary Fiber: 16 g
– Sugars: 7 g
– Protein: 13 g
– Vitamin A: 30%
– Vitamin C: 5%
– Calcium: 5%
– Iron: 11%
Total Time Needed: 45-50 minutes
Steps
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1
Done
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Bring a pot of salted water to a boil. Add the rinsed lentils, reduce heat, cover, and simmer until tender but not mushy, about 30 minutes. Drain the lentils well, reserving cooking liquid. |
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2
Done
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Meanwhile, saute the sliced onions in the reserved lentil stock in a small saucepan over medium heat, stirring frequently, until translucent and softened, about 5 minutes. |
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3
Done
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Add the cumin seeds, coriander powder, garam masala, olive oil, salt and pepper to taste, and mix well. Cook for another minute, stirring constantly. |
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4
Done
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Transfer the mixture back to the larger pot along with the drained lentils. Stir well to combine. Season with salt and pepper, if necessary. |
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5
Done
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To finish, add the chopped tomatoes, honey, and apple cider vinegar. Toss everything together and adjust seasoning with salt and pepper, if needed. Serve warm or at room temperature. |
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6
Done
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0.5 g |
