Spiced Black Lentils with Yogurt and Mint

• Gluten free

• Produce

  • 1 cup Beluga lentils, black
  • 2 Garlic cloves
  • 1/4 cup Mint, fresh leaves
  • 1 Onion, small

• Canned Goods

  • 3 cups Vegetable broth or chicken broth, low-sodium

• Baking & Spices

  • 1/2 tsp Coriander seeds
  • 1 Kosher salt
  • 1/2 tsp Mustard seeds
  • 0 Pepper, freshly ground

• Oils & Vinegars

  • 2 tbsp Olive oil plus more
  • 1 tsp Red wine vinegar

• Nuts & Seeds

  • 1/2 tsp Cumin seeds

• Dairy

  • 1 cup Greek yogurt, plain

Found on epicurious.com

Description

Ingredients

• 1/2 teaspoon coriander seeds, crushed
• 1/2 teaspoon cumin seeds, crushed
• 1/2 teaspoon mustard seeds
• 2 tablespoons olive oil plus more
• 1 small onion, finely chopped
• 2 garlic cloves, 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 pepper
• 0 freshly ground pepper
• 1 cup plain Greek yogurt
• 1/4 cup fresh mint leaves, thinly sliced

Directions

• Preparation Stir coriander, cumin, mustard seeds, and 2 tablespoons oil in a medium saucepan over medium-high heat until sizzling, about 1 minute. Add onion and garlic; cook, stirring often, until just softened, about 5 minutes. Add 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. Transfer 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. Per serving: 280 calories, 10 g fat, 8 g fiber Nutritional analysis provided by Bon Appétit