Red Lentils Recipe

Prepare lentils

Place 2 cups red lentils in a fine-mesh sieve and rinse under cold water until water runs clear. Pick through and remove any debris or discolored lentils. Set aside to drain.

Warm a large heavy-bottomed pot or Dutch oven over medium heat and add 2 tablespoons olive oil.

Add the diced onion, carrots, and celery to the pot. Sauté for 6–8 minutes, stirring occasionally, until the onion is translucent and the vegetables begin to soften.

Add the minced garlic and cook for 30–60 seconds until fragrant, taking care not to brown the garlic.

Stir in 2 teaspoons ground cumin, 1 teaspoon ground coriander, 1 teaspoon smoked paprika, and 1 teaspoon turmeric (if using). Cook the spices with the vegetables for 30–45 seconds to bloom the flavors.

Add 2 tablespoons tomato paste and stir to coat the vegetables and spices. Cook for 1–2 minutes, scraping any browned bits from the pot.

Add the rinsed lentils and pour in 6 cups vegetable broth or water. Stir to combine, bring the pot to a boil over high heat.

Once boiling, reduce heat to low/medium-low so the stew simmers gently. Cover partially and simmer for 20–25 minutes, stirring occasionally, until the lentils are tender and beginning to break down. If the mixture becomes too thick, add up to 1 cup additional water or broth to reach your desired consistency.

Season with 2 teaspoons salt and 1 teaspoon black pepper. Taste and adjust seasoning as needed. If the stew tastes flat, add additional salt or 1–2 teaspoons lemon juice.

Remove the pot from heat and stir in 2 tablespoons fresh lemon juice and 1 cup chopped cilantro or parsley. For a creamier texture, mash a cup of the lentils against the side of the pot with a spoon or use an immersion blender for 10–20 seconds to partially purée.

Serve hot, garnished with extra chopped herbs and dollops of plain or coconut yogurt if desired.

While the lentils simmer, bring 3.5 cups water to a boil in a medium saucepan. Add 2 cups rinsed long-grain rice, 1/2 teaspoon salt, and 1 tablespoon butter or oil.

Return to a gentle boil, then reduce heat to low, cover tightly, and simmer for 15 minutes without lifting the lid.

Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork and serve alongside the red lentil stew.