Serve this dish with pita bread wedges. Make sure not to overcook the lentils, or they will split and their texture will suffer. Substitute red or yellow lentils, if you prefer.
Made half the recipe but used the spices as given (we like food with strong flavors). This was quite delicious and I would not omit any aspect of it. Used a mixed sprouted lentil blend rather than all green. Served surrounded by roasted beets, roasted carrots, lightly braised greens, cottage cheese, and pita wedges. A small spoonful of Major Grey chutney added a luxurious smoothness.
These are really good! I did not have all the spices on hand, so I used a couple of tsp of garam masala and added red pepper sauce. I also serve with a plate of pasta. Yum!
Delicious recipe full of flavor and super easy, using a lot of pantry staples I already had in house. I substituted a can of chopped tomatoes for fresh since I didn't have any and it worked great. Also, I got called out of the house after having cooked the lentils. I stored them until the next day and then commenced with cooking the red onion and spices. The lentils came out perfectly warm, spiced and still had great texture. (I had worried they'd get mushy). It would be an easy dish to put the lentils cooking in the morning while getting ready for your day and then finish them for dinner that night, taking 15 min. tops. It has gone into our regular rotation (frequently paired with lamb chops).
Easy! A great vegetarian dish. Best if served fresh.
