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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.
Course Dinner, Lunch, Main Course, Side Dish
Cuisine Indian, Plant-Based
Keyword healthy, legumes, Protein Replacement
Style Plant-Based
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12 Servings
Calories 17kcal
Author Spice It Up With Dale


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


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


    Serving: 1g | Calories: 17kcal | Carbohydrates: 3g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 3mg | Potassium: 88mg | Fiber: 0g | Sugar: 1g | Vitamin A: 80IU | Vitamin C: 2.7mg | Calcium: 13mg | Iron: 0.4mg