created by: Kris

A vegetarian staple from India.


  1. 1
    Rinse the lentils several times in cold water. (I have skipped this stepped and it turned out just fine)
  2. 2
    Add the lentils, water, and tumeric to a pot. Bring to boil then reduce to a simmer. Cook until tender... about 35 minutes.
  3. 3
    Toast the cumin seeds in half the oil. When browned and fragrant add the oil and cumin seed mixture to the pot of lentils.
  4. 4
    Fry the onion in the rest of the oil until translucent. Add the tomatoes and fry for another few minutes. Add the hot mixture to the pot of lentils.
  5. 5
    Season with salt, garnish with cilantro, and server with rice/quinoa.

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  • 1 Cup Lentils
  • 2 Cups of Water
  • 1/2 Can of Tomatoes
  • 1 Onions
  • 1 1/2 Teaspoons Salt
  • 2 1/2 Teaspoons Vegetable Oil
  • 1/2 Teaspoon Turmeric
  • 5/8 Teaspoons Cumin Seeds
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