Creamy Lentils with Thyme and Turmeric

Name: Creamy Lentils with Thyme and Turmeric
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Asian, Indian, Moroccan, African
Ingredients: 275g green or brown lentils, rinsed; 1 bay leaf; 3 tbsp vegetable oil; 1 large onion, finely sliced; 4–5 thyme sprigs, leaves picked; 2.5cm piece of fresh root ginger, peeled and finely chopped; 2 garlic cloves, finely chopped; ½ tsp ground turmeric; 1 tsp ground cumin; 1 tsp sea salt

9 steps

Prep:10minCook:35min

I first tried this dish in Cilaos, a forested, rugged caldera in Réunion. The area grows a tiny lentil called ʻLentille de Cilaosʼ, a variety that is found only in these mountains withtheir fertile, volcanic soil, which lends the lentils a distinctive, earthy taste. This dish was prepared by a young couple I met, Michel and Raymonda, who run a ʻtable d’hôteʼ (host’s table) in the mountains. A cast-iron pot sat nestled in a smoking outdoor charcoal fire, and after cooking we sat to picnic on a bowl of these glossy, yellowtinged turmeric lentils, aromatic with the homegrown herbs, piled on a mound of rice. This makes a filling vegetarian side dish or, like the Réunionese, you can add in some smoky sausages for a one-pot meal.

Updated at: Thu, 17 Aug 2023 07:38:08 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories347 kcal (17%)

Total Fat12.2 g (17%)

Carbs43.5 g (17%)

Sugars4.6 g (5%)

Protein19.4 g (39%)

Sodium375.9 mg (19%)

Fiber21.1 g (76%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

275ggreen lentils

or brown, rinsed

1bay leaf

3 Tbspvegetable oil

2.5cm piece, peeled and finely chopped

2garlic cloves

finely chopped

½ tspground turmeric

1 tspground cumin

1 tspsea salt

Instructions

Step 1

Place the lentils in a large deep saucepan, add 1 liter cold water, the bay leaf, and bring to the boil over a high heat.

Step 2

Reduce the heat and simmer the lentils uncovered for 25 minutes. Add an extra 100ml cold water if the lentils absorb it all.

Step 3

In a medium frying pan, heat the vegetable oil to a medium heat. Add in the sliced onion and saute for 5-7 minutes until softened.

Step 4

Next mix in the thyme, ginger, and garlic and stir. Cook for 1 minute.

Step 5

Scatter in the turmeric and cumin. Mix well with the onions - they will turn a yellow-tinged color and will be very aromatic.

Step 6

Fry for 30 seconds, stirring frequently. Take the pan off the heat and set aside.

Step 7

After 20-25 minutes of cooking, the lentils should be tender. Add in the onion mixture and salt, stir well, and cook for a further 10 minutes on a medium simmer.

Step 8

Using the back of a fork or a potato masher, gently press the lentils a little in the pan until they squish slightly and the texture becomes a bit more creamy. Check for seasoning.

Step 9

Serve immediately with a dollop of yogurt and scattering of coriander.