Tuesday, October 28, 2014

Spiced Black Lentils with Yogurt & Mint

I'm not sure if our neighbors appreciate our homemade Halloween decorations or if they think we are going a little crazy. Dylan is really into a spooky holiday so we have that awful fake spiderweb batting all over our front steps, old t-shirt ghosts floating from the porch, and construction paper skulls, bats, and spiders taped randomly (with bright blue painters tape!) all over the walls. It's a look. Nick grew up in Sleepy Hollow so we are reading, on repeat, the tale of the headless horseman. To say we are excited for Friday is an understatement.

We tried this simple lentil dinner last week and really enjoyed it. It's easy to individually tailor for each family member. You can toss on an egg, leftover roasted vegetables, or shredded chicken on top.

Spiced Black Lentils with Yogurt & Mint
slightly adapted from Bon Appetit

½ teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon mustard seeds 
2 tablespoons olive oil plus more 
1 small onion, finely chopped 
2 cloves garlic, finely chopped 
1 cup black beluga lentils 
3 cups (or more) low-sodium vegetable broth or chicken broth 
1 teaspoon red wine vinegar
 Kosher salt, freshly ground black pepper 
1 cup plain Greek yogurt 
¼ cup fresh mint leaves, thinly sliced

1. First, stir coriander, cumin, mustard seeds, and two tablespoons of oil in a medium saucepan over medium-high heat until sizzling, about 1 minute. Add the onion and garlic; cook, stirring often, until just softened, about 5 minutes. 

2. Next, add the lentils and 3 cups 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.

3. To serve, transfer the lentils to a large bowl and top with yogurt. 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.

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