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Ingredients
Scale
- 1 ½ cups dry brown lentils
- 1 teaspoon olive oil
- ½ cup onion, chopped
- 1 clove garlic, minced
- ¼ teaspoon turmeric
- 3 cups boiling water, divided
- ½ teaspoon ground cumin
- ½ teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- Fresh cilantro, chopped (optional, for serving)
Instructions
- Sort and rinse lentils, then soak in boiling water for 10 minutes.
- Sauté onions, garlic, and turmeric in olive oil until soft.
- Add soaked lentils, 2 cups boiling water, cumin, Italian seasoning, salt, and pepper to the pot.
- Bring to a boil, then reduce heat, cover, and simmer for 15 minutes.
- Serve over rice with fresh cilantro, if desired.
Notes
Store leftovers in an airtight container in the fridge for up to 5 days.
Freeze portions for up to 3 months for quick meals.
Adjust spices to taste; add chili flakes for heat.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: One Pot
- Cuisine: Vegan
Nutrition
- Calories: 180
- Sugar: 2
- Sodium: 250
- Fat: 3.5
- Saturated Fat: 0.5
- Unsaturated Fat: 2.5
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 8
- Protein: 10
- Cholesterol: 0