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. Chop the onions and garlic finely. Crush the coriander,cumin and mustard seeds. Stir coriander, cumin, mustard seeds, and 2 tablespoons oil in a medium saucepan over medium-high heat until sizzling, about 1 minute. Add onion and garlic; cook, stirring often, until just softened, about 5 minutes. Add lentils and 3 cups broth; bring to a boil. Reduce heat and simmer, partially covered, adding broth as needed to keep lentils covered, until lentils are soft, 3040 minutes. Stir in vinegar; season with salt and pepper.
2. Transfer lentils to a large bowl and top with yogurt. Season with salt and pepper, drizzle with oil, and top with mint.
3. DO AHEAD: Lentils can be cooked 2 days ahead. Let cool; cover and chill.

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