Spiced Black Lentils with Yogurt and Mint

spiced black lentils

The sun’ll come out tomorrow
Bet your bottom dollar that tomorrow
there’ll be sun
Just thinkin’ about tomorrow
Clears away the cobwebs and the sorrow till’ there’s none

Getting in a quick blog post before I head back to school for an evening field trip to see the musical Annie! I’ve never seen the musical, but Annie is definitely a top five childhood movie. Along with the Goonies and my absolute favorite, know all the words (seriously, all the words for every character) – Never-Ending Story.
Speaking of my students, we serve very healthy, all vegetarian meals at our school. That allows us to serve our diverse religious student body (Muslim, Buddhist, Hindu, and more) without violating any religious diet restrictions. We serve a lot of lentil dishes and I love trying new recipes here at home for vegetarian mains. When I saw this recipe I was intrigued because I’ve never seen black lentils. I couldn’t find them at my grocer, but found them at Wholefoods.
This is a ridiculously easy recipe that is tasty and healthy. This recipe makes 4 small servings – perfect to serve with a salad and naan or pita. Double if you want to make large servings and serve alone as a main dish. 
Spiced Black Lentils with Yogurt and Mint
Recipe Type: Entree or Side
Author: Slightly adapted, Bon Appetit
Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Serves: 4
  • 1/2 tsp. coriander seeds, crushed
  • 1/2 tsp. cumin seeds, crushed
  • 1/2 tsp. mustard seeds
  • 2 tbsp. olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 cup black beluga lentils
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 3 cups low sodium vegetable broth (or chicken broth)
  • 1 tsp. red wine vinegar
  • Plain Greek yogurt
  • Fresh mint leaves
  1. Crush or grind the seeds using a spice grinder or crush under a large knife blade or wooden spoon. If you can’t find coriander and cumin seeds, use the regular spice. I found coriander, but used ground cumin. Add the coriander, cumin, and mustard to the olive oil in a large saucepan or skillet set over medium-high heat. Allow to heat until sizzling, about 1 minute. Add the onion and garlic and cook until softened.
  2. Add the lentils, salt, pepper, and broth. Bring to a boil. Reduce to a simmer and cook until lentils are soft, about 30 minutes.
  3. Stir in the vinegar and serve immediately. Top with yogurt and mint. Season with S/P and drizzle with olive oil.