These lentils have been my go-to recipe for years. They are quick, easy, delicious, and healthy. I first had them when my stepmom made them for New Years as a good luck food item. I have eaten them plain, with tortilla chips and with brown rice. This recipe is adapted from a Cooking Light soup recipe. Instead of pureeing some of the lentils to make a soup, I just use less broth and eat them whole. The process takes about 15 minutes to prepare and an hour to cook and like magic you have lunch for a week! The lentils freeze well and you can adjust the amount of red pepper flakes to get the desired level of heat.
Spicy Lentils with Tomatoes
adapted from Cooking Light
- 1 Tbsp olive oil
- 2 cups of chopped onion
- 1 tsp ground tumeric
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp red pepper flakes (this is about a medium spice level, add more if you like things extra spicy or leave it out entirely if you like things mild)
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 2 garlic cloves, minced
- 1 cup water
- 4 cups of chicken or vegetable broth
- 2 1/3 cup brown lentils
- 1 (28 oz) can of petite diced tomatoes, undrained
- 1/3 cup chopped fresh cilantro
- *optional: chopped cilantro or cilantro sprig for garnish
Heat olive oil in a large pot over medium-high heat. Add the onion and sauté for 3 minutes. Add the turmeric, cumin, chili powder, red pepper flakes, salt, pepper, and garlic and sauté for 1 minute. Add water, broth, lentils, tomatoes, and cilantro and stir mixed evenly. Bring to a boil. Reduce heat and simmer 1 hour uncovered.
Garnish with chopped cilantro or a cilantro sprig, if desired. Serve by itself, with tortilla chips, or over cooked brown rice.