Spiced Black Lentils with Yogurt and Mint

Ingredients

• Salt

  Table

  1 dash or 0.4g

• Lentils

  Raw

  1 cup or 192g

• Cumin

  Spices, cumin seed

  ½ tsp, whole or 1g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Nonfat greek yogurt

  Nonfat, plain

  8 oz or 227g

• Garlic

  Raw

  2 clove or 6g

• Spearmint

  Fresh

  ¼ cup or 23g

• Coriander seed

  Spices

  ½ tsp or 0.9g

• Mustard seed

  Spices, ground

  ½ tsp or 1g

• Red wine vinegar

  1 tsp or 5g

• Chicken broth

  Soup, canned, ready-to-serve

  3 cup or 720g

• Onions

  Raw

  1 small or 70g

Directions

1. Finely chop the onion and garlic. Lightly crush the cumin and coriander; if using whole mustard seeds, crush them as well. Heat the olive oil in a medium saucepan over medium-high until shimmering, then stir in the cumin, coriander, and mustard and cook until fragrant and sizzling, about 1 minute.
2. Add the onion and garlic; cook, stirring often, until just softened, about 5 minutes. Stir in the lentils and broth, bring to a boil, then reduce heat and simmer partially covered until the lentils are tender, 30–40 minutes, adding a little more broth or water if needed to keep them just covered.
3. Stir in the vinegar and season to taste with salt. Transfer to a serving bowl, spoon the yogurt over the top, and finish with the mint. If desired, drizzle with a little additional olive oil just before serving.