Ingredients:

  • 1 cup (200g) red lentils, rinsed thoroughly
  • 3 cups (710ml) water or low-sodium vegetable broth
  • 1/2 tsp (3g) ground turmeric
  • 1/4 tsp (1g) salt
  • 2 tbsp (30ml) olive oil
  • 1 medium (150g) yellow onion, finely diced
  • 3 cloves (9g) garlic, minced
  • 1 tbsp (6g) fresh ginger, grated
  • 1 cup (150g) canned crushed tomatoes
  • 1 tsp (2g) ground cumin
  • 1 tsp (2g) ground coriander
  • 1 tbsp (15ml) fresh lemon juice
  • 1/4 cup (10g) fresh cilantro, chopped

Instructions:

  1. Rinse the red lentils in a fine-mesh strainer under cold water until the water runs clear.
  2. Heat the olive oil over medium heat. Add the diced onion and sauté until translucent and softened (about 5 minutes).
  3. Stir in the minced garlic and grated ginger, cooking for 60 seconds until fragrant.
  4. Stir in the turmeric, cumin, and coriander, coating the aromatics in the spices.
  5. Add the rinsed lentils and water or vegetable broth. Bring to a gentle boil, then reduce heat to low.
  6. Cover and simmer for 15–20 minutes until the lentils lose their shape and merge into a thick, velvety porridge.
  7. Stir in the crushed tomatoes and salt. Simmer for another 5 minutes to integrate the flavors.
  8. Remove from heat and stir in the fresh lemon juice and chopped cilantro.