Garlic & Cumin Lentils with Crispy Onions
Ingredients
- 3 tablespoonolive oil
- 1yellow onion
- 4 clovegarlic
- 1 teaspoonground cumin
- ½ teaspoonground coriander
- 1 cupred lentils
- 2½ cupvegetable broth
- ¾ teaspoonkosher salt
- ¼ teaspoonblack pepper
- 2 tablespoonfresh lemon juice
- ·fresh cilantro
Prep
- 01
Dice 1 yellow onion into small pieces.
- 02
Mince 4 cloves garlic.
- 03
Chop a handful of fresh cilantro.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the diced onion and cook, stirring occasionally, until softened and light golden, about 5 minutes. Transfer to a plate.
- 02
Add the remaining 1 tablespoon oil to the same skillet. Stir in the minced garlic, cumin, and coriander, cooking for 30 seconds until fragrant.
- 03
Add the red lentils and stir to coat in the spices. Pour in the vegetable broth, salt, and black pepper. Bring to a simmer.
- 04
Reduce heat to medium-low and simmer uncovered for 15–18 minutes, stirring occasionally, until the lentils are completely tender and the liquid is mostly absorbed.
- 05
Stir in the lemon juice. Taste and adjust seasoning as needed.
- 06
Transfer to serving bowls and top with the crispy onions and fresh cilantro.
Spice Tips
For warmth, add 1/4 teaspoon cayenne pepper with the cumin. For earthiness, increase coriander to 3/4 teaspoon or add a pinch of turmeric. A squeeze of fresh lime brightens the finish.
Red lentils break down and become creamy, creating a naturally thick consistency. For extra richness, stir in a dollop of Greek yogurt or a splash of coconut milk at the end.