The Cheap And Easy LENTIL Dish I Could Eat Every Week

By Rainbow Plant Life · 45 min

Ingredients

Instructions

1. Boil the lentils in salted water (2 teaspoons kosher salt) over reduced heat until al dente, 10 to 12 minutes (17 to 20 minutes for French green lentils). Drain and shake off excess water.
2. Spread the lentils on a large dish towel to dry, gently rubbing them through your hands.
3. Cook the rice by your preferred method, or use leftover cooked rice.
4. Lightly crush the mustard, cumin and coriander seeds in a mortar, or pulse them once or twice in a spice grinder.
5. Set a fine-mesh strainer over a bowl and line a large plate with paper towels. Heat the oil in a skillet over medium heat. Add the shallots and a pinch of salt and cook until the edges just turn golden, 3 to 4 minutes. Add the crushed spices, garlic, ginger, serrano and turmeric and cook until the garlic is golden and very aromatic, 2 to 3 minutes. Remove from heat and pour into the strainer, keep
6. Make the yogurt sauce: mix the yogurt, lemon juice, sugar and cumin in a bowl, then season with kosher salt and black pepper.
7. Place a rack on the second shelf below the broiler and preheat on high for about 5 minutes. Toss the dried lentils on a rimmed sheet pan with the reserved oil, a pinch or two of kosher salt and black pepper, and spread into an even layer.
8. Broil for 4 minutes, then toss or shake the pan and broil 2 minutes more. If crispy, they are done. If just starting to crisp, broil 1 minute and check, repeating in 1-minute steps as needed. If not yet crisping, broil 2 minutes and check.
9. Transfer the crispy lentils to a bowl and toss with the fried aromatics, cilantro and 1 tablespoon lemon juice. Season with flaky salt. Serve over rice and drizzle with the yogurt sauce.

Summarized from Rainbow Plant Life's video. Watch it for the details.

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