The Best Spiced Lentils with Turmeric and Cumin
A comforting bowl of lentils cooked to perfection with aromatic turmeric, cumin, and a hint of ginger, served over steamed basmati rice. This Indian recipe (vegetarian), ready in about 60 minutes, pairs lentils, onions, tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup dried lentils
- 1 medium, diced onions
- 2 medium, chopped tomatoes
- 1 tsp turmeric
- 1 tsp cumin seeds
- 1/2 inch, grated ginger
- 1/2 cup coconut milk
- 1 cup basmati rice
- to taste salt
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Rinse lentils in a colander and set aside. In a large pot, heat 2 tbsp oil over medium heat. Add 1 tbsp cumin seeds and sauté for 30 seconds until fragrant. Stir in 1 medium onion and cook for 5 minutes until softened, then add 2 chopped tomatoes and 1/2 tsp turmeric. Cook for 10 minutes until tomatoes break down. Add 1/2 cup coconut milk and 1/2 tsp ginger. Simmer for 20 minutes until lentils are tender. Season with salt. Meanwhile, cook 1 cup basmati rice according to package instructions. Serve lentils over rice.
