Spectacular Spiced Red Lentils with Refreshing Cucumber Yogurt Sauce

 "Oh my God, this is amazing", was what came out of my husband's mouth after his first bite.

And I definitely agree, this recipe is incredible.

It's all about the spice blend, and the fresh ginger, chile, garlic, and coriander, which gives the dish a deep, bold flavour. It's another keeper!

Read on for the recipe...

Spiced Red Lentils with Cucumber-Lemon Yogurt

1 cup split red lentils, well rinsed.

1 1/2 cups water

1 large bunch of cilantro (around 3 cups)

1 onion

2 1/2 inch piece of fresh ginger, peeled & roughly chopped

3 garlic cloves

1 fresh green chile

4 Tbs olive oil

1 1/2 tsp ground coriander

1 tsp ground cumin

1/2 tsp ground turmeric

1/4 tsp ground sweet paprika

2 tsp curry powder

2 cups chopped tomatoes (1large can, liquid removed, but fresh works too of course)

2 tsp sugar

1 1/2 tsp salt, more to taste

2 Tbs lime juice

1/3 cup unsalted butter

Cucumber Yogurt Sauce

3/4 cup plain Greek yogurt

3/4 cup finely diced cucumber

1 1/2 Tbs olive oil

Juice of 1/2 lemon

1/2 tsp dill

salt and pepper to taste

1. Soak well-rinsed lentils in 1 1/2 cups water for 30 minutes (keep this soaking liquid).
2. In a food processor roughly blend the cilantro (including stems), onion, ginger, garlic, and chile.
3. In a heavy pot, sauté the onion mixture in the oil on medium-low for 10 minutes. Then add the spices (ground coriander, cumin, turmeric, paprika & curry), and continue to cook another 5 minutes.
4. Then add in the lentils + their soaking water, the chopped tomatoes, sugar and salt. Cover and simmer for 30-45 minutes (until the lentils are cooked through).
5. Meanwhile mix together all the ingredients for the cucumber yogurt sauce.
6. Finally, mix the butter & lime juice into the lentils. Season with salt to taste.
7. Serve lentils with rice or bread and top with yogurt sauce.

Enjoy!

*recipe adapted from Ottolenghi's Plenty cookbook.