Lentils To The Extreme

Lentils To The Extreme

Lentils are one of my go to items for a great source of protein. 
 I am always trying different combination of spices and ingredients with them to see just how tasty these delights can be.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Dinner, Lunch, Main Course, Side Dish
Cuisine: Indian, Plant-Based
Keyword: healthy, legumes, Protein Replacement
Style: Plant-Based
Servings: 12 Servings
Calories: 17kcal


  • 1 tsp (1 tsp) peanut oil
  • ½ medium (½ medium) vidalia onion , thinly sliced
  • ¼ cup (0.25 cup) cilantro , roughly chopped
  • 2 (2 ) green onions , thinly chopped
  • 1 tbsp (1 tbsp) ginger, fresh, minced
  • 4 (1 cup) tomatoes, You can use can tomatoes, just remember the salt content in these
  • 2 tbsp (2 tbsp) tomato paste
  • 2 cups (2 cups) green lentils
  • 1 cup (1 cup) water


  • 1/2 tsp (0.5 tsp) yellow mustard seed, add to oil before onions
  • 1 tsp (1 tsp) cumin seed, add to oil before onions
  • 1 tsp (1 tsp) fennel seed, add to oil before onions
  • 1 tsp (1 tsp ) cumin, ground & roasted (or non if you don’t have roasted)
  • 1 tsp (1 tsp) coriander, ground & roasted (if you have it if not non roasted works as well)
  • 1 tsp (1 tsp) paprika, ground
  • 1 tsp (1 tsp) tumeric, ground
  • 1 1/2 tsp (1.5 tsp) garam masala, I make my own but you can use ready made
  • 1/2 tsp (0.5 tsp) chilli flakes, optional


  • Rinse your lentils through a strainer with cold water until the water runs clear.
    Place in a pot, cover in water and bring to a boil. Once at a boil reduce head to simmer. Simmer for 18 minutes until the lentils are tender.

While the lentils are cooking

  • Prep the rest 
    Maybe I’m a bit overkill on the organization but it works for me. 

Wait, what’s that sound? Yes, 18 minutes goes by rather quickly.

  • Strain the liquid from the lentils and set aside three cups for this dish. 
    Any left over cooked lentils, store them in an airtight container and add them on top of a salad.  Great source of protein.
  • Now, that pot you cooked the lentils in, place back on the burner and put the heat to medium high. Add the peanut oil, give it a few seconds to get warm. Drop in a yellow mustard seed. If it pops right back at you then add the rest of the yellow mustard, fennel and cumin seed.
  • Once you smell the aroma from the spices add in your ginger, vidalia and greet onion and cilantro. Don’t forget to stir this nicely together and reduce the heat to medium low. 5-8 minutes they should be a bit opaque.
  • Add the dry spices and cook for 3 minutes
  • Add your 3 cups of cooked lentils into the pot stir and just heat through 2 minutes.

Now, if you like your lentils with more liquid, just add a half cup more of water.


    Served Sexy!


    Nutrition Facts
    Lentils To The Extreme
    Amount Per Serving (1 g)
    Calories 17
    % Daily Value*
    Fat 0g0%
    Saturated Fat 0g0%
    Cholesterol 0mg0%
    Sodium 3mg0%
    Potassium 88mg3%
    Carbohydrates 3g1%
    Fiber 0g0%
    Sugar 1g1%
    Protein 0g0%
    Vitamin A 80IU2%
    Vitamin C 2.7mg3%
    Calcium 13mg1%
    Iron 0.4mg2%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @Spiceitupwithdale or tag #spiceitupwithdale!