Simmered Spicy Red Lentils Recipe

Place the rinsed red lentils in a large heavy-bottomed pot. Add 2.5 liters water and 500 ml vegetable broth. Stir in 1 teaspoon turmeric and 2 teaspoons salt.

Bring the pot to a gentle boil over medium-high heat, stirring occasionally to prevent sticking.

Once boiling, reduce heat to low-medium to maintain a steady simmer. Cook uncovered for 18–25 minutes, stirring every 5 minutes, until lentils are soft and beginning to break down. Skim any foam from the surface as needed.

If the mixture becomes too thick while simmering, add up to 250–500 ml additional water or broth to reach a thick soup / stew consistency. The final texture should be creamy but pourable.

Prepare tempering

While the lentils simmer, heat 4 tablespoons oil or ghee in a medium skillet over medium heat until shimmering.

Add 1 teaspoon mustard seeds and 1 teaspoon cumin seeds. When the mustard seeds begin to pop (10–30 seconds), add 1/4 tsp asafoetida (if using).

Add 1 cup finely chopped onion and sauté for 6–8 minutes until soft and lightly golden.

Stir in 4 cloves minced garlic, 2 tablespoons minced ginger, and 2 finely chopped green chilies. Cook for 1–2 minutes until fragrant.

Add 1.5 cups diced tomato (or crushed tomato) and cook down 4–6 minutes until the tomato softens and the oil begins to separate from the mixture.

Stir into the tempering the dry spices: 2 tsp ground cumin, 2 tsp ground coriander, 1 tsp cayenne (adjust for heat), and 1 tsp red pepper flakes. Cook 1–2 minutes to bloom the spices, stirring constantly so they do not burn.

Ladle 1–2 cups of the hot cooking liquid from the lentil pot into the skillet with the spiced tomato mixture to deglaze and combine flavors. Stir well, then pour the tempered spice-tomato mixture back into the lentils pot. Mix thoroughly.

Continue simmering the combined lentils and tempering for another 5–8 minutes so flavors meld. Check seasoning and add more salt if needed.

If using spinach, stir in 4 cups fresh spinach now and simmer 2–3 minutes until wilted. Taste and adjust seasoning with 1/2 tsp black pepper and additional salt if required.

Stir in 1 teaspoon garam masala and 2 tablespoons lemon juice to brighten the flavors. Remove from heat.

Finish with 1 tablespoon olive oil or ghee drizzled on top (optional) and fold in 1/2 cup chopped fresh cilantro.

Serve warm. This batch yields approximately 2.5 lb (about 1.1 kg) cooked simmered spicy red lentils suitable for 8–10 servings as a side or 6–8 as a main with rice or flatbread.