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Spiced Black Lentils with Yogurt and Mint

Name: Spiced Black Lentils with Yogurt and Mint
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

A small grocery run gets this on the table.

Ingredients

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directions

1.
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.
2.
Transfer lentils to a large bowl and top with yogurt. Season with salt and pepper, drizzle with oil, and top with mint.
3.
DO AHEAD: Lentils can be cooked 2 days ahead. Let cool; cover and chill.

Recipes sourced from Epicurious.com.

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