Home / Recipes / Spiced lentils with yoghurt and mint
A delightful new way to serve Lentils with this flavoursome and spicy dish. Perfect as an accompaniment or as a vegetarian option.
Time 40 minutes
3 cups black lentils, rinsed
3 tsp coriander seeds, ground
3 tsp cumin seeds, ground
3 tsp mustard seeds, ground
3 red chillies, finely diced
3 bay leaves
3 garlic cloves, minced
3 onions, finely diced
3L chicken stock
3 cups Pauls Professional All Natural Yoghurt
3 bunches mint, leaves only, roughly chopped
1 ½ lemons, juice and zest
3 tsp chilli flakes
Salt and pepper to season
Heat a splash of olive oil in a medium saucepan over medium to high heat. Add coriander, mustard and cumin seeds. Cook until fragrant.
Add garlic, onion and chilli. Cook for 3-4 minutes or until onion is translucent.
Add lentils and ¾ of the chicken stock. Bring to the boil, then simmer and cover with lid. Cook until lentils are soft. Add remaining stock as needed until lentils are cooked.
Remove from heat and stir through lemon juice. Season with salt and pepper.
Serve with a dollop of Pauls Professional All Natural Yoghurt. Garnish with mint leaves, chilli flakes and lemon zest.