Indian-style Lentils with Tomatoes

A creamy stew of red lentils that melt under the spoon, bound by a tomato sauce with warm spices. Ghee provides a characteristic depth and a silky sheen to the dish.

• Prep time: 15 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 331
• Protein: 19 g
• Carbs: 38 g
• Fat: 9 g

Ingredients

• 250 g Red lentil ( rinsed )
• 3 piece Round tomato ( finely diced )
• 1 piece Yellow onion ( finely minced )
• 2 piece Garlic ( minced )
• 2 tbsp ghee
• 1 tsp Cumin seeds
• 1 tsp turmeric
• 1 piece Hot chili pepper optional ( seeded and minced )
• 1 tsp garam masala
• 0.5 piece Fresh cilantro ( chopped )
• 600 ml Mineral water
• 1 pinch Gray sea salt

Instructions

1. Lentil preparation

   Rinse the red lentils in cold water until the water runs perfectly clear. Drain them well.

2. Toasting spices and aromatics

   In a sauté pan, heat the ghee. When hot, toss in the cumin seeds. As soon as they sizzle and release their aroma, add the minced onion. Let it color slightly until translucent.

3. Cooking the tomato base

   Add the minced garlic, turmeric, and chili. Stir in the diced tomatoes. Let it stew over medium heat until the tomatoes lose their structure and form a thick paste.

4. Simmering the lentils

   Pour in the lentils and mineral water. Bring to a boil then lower the heat. Cover and simmer until the lentils are tender and the sauce coats the back of a spoon.

5. Finishing

   Off the heat, add the garam masala and fresh coriander. Season with salt. The preparation should have the consistency of a light mash, not a thin soup.

Chef's tips

• Never salt lentils at the start of cooking, it toughens their skin.
• If the mixture becomes too thick, loosen it with a little hot water at the end of cooking.
• Garam masala is a delicate spice: always add it at the last moment to preserve its essential oils.

Storage

Keeps for 3 days in the refrigerator in an airtight container. The flavors develop even more the next day.