Tempered Lentil Stew with Cumin and Turmeric

A deeply spiced, slow-simmered lentil stew that showcases the art of tempering spices in hot oil for maximum flavor.

Cuisine: Indian

Category: Vegetarian

Prep: 15 minutes. Cook: 40 minutes.

Serves 4.

Ingredients

• 1 cup brown lentils
• 2 tbsp coconut oil
• 1 tsp cumin seeds
• 1 tsp turmeric powder
• 1 finely diced onion
• 3 minced cloves garlic
• 1 cup diced tomato
• 3 cups vegetable stock
• 2 tbsp chopped fresh cilantro
• 1/2 tsp salt

Instructions

1. Step 1: Rinse 1 cup brown lentils under cold water until water runs clear, then drain. Place in a pot with 3 cups vegetable stock and 1/2 tsp salt; bring to a gentle simmer over medium heat and cook for 25 minutes until tender but not mushy.
2. Step 2: Heat 2 tbsp coconut oil in a separate skillet over medium heat. Add 1 tsp cumin seeds and cook for 45 seconds until they begin to pop and release aroma, then immediately add 1 finely diced onion and 3 minced garlic cloves. Sauté for 5 minutes until onion is translucent and fragrant.
3. Step 3: Stir 1 cup diced tomato and 1 tsp turmeric powder into the onion mixture, cooking for 3 minutes until tomato breaks down. Pour the entire mixture into the lentil pot, stir well, and simmer uncovered for 10 more minutes to meld flavors. Stir in 2 tbsp chopped fresh cilantro before serving.