Try these aromatic Persian lentils, with turmeric, cinnamon, and cumin. It’s an easy recipe that makes a nourishing and hearty side dish for meal prep or weeknight dinners.
If you're looking for a quick, healthy, and flavorful meal that doesn’t require endless ingredients, Persian lentils are a perfect option.
This dish combines the earthiness of red lentils with the warmth of turmeric, cumin, and cinnamon, creating a comforting bowl of goodness in just about 30 minutes.
Persian lentils have a rich, spiced taste without being too overpowering and they're not hot/spicy - just aromatic.
The turmeric adds a subtle bitterness and bright color, while the cinnamon brings warmth and a hint of sweetness. Together with cumin, these spices create a perfect balance that’s hearty yet light.
The red lentils soak up all of these flavors as they simmer, creating a creamy texture that’s both satisfying and comforting.
The beauty of this recipe is its versatility—you can enjoy it on its own, serve it with rice, or use it as a side dish. We love it in flatbreads with shredded carrots and cabbabge and falafels.
It's also a great make-ahead option since the flavors deepen as it sits. We even love leftovers served cold in the summertime!
Serve your Persian lentils with some quick 15 minute flatbreads (Easy Naan Bread Recipe), Rocca Salad, and Persian Roasted Eggplant Salad. It's also great with Persian Grilled Vegetable Tofu Skewers and Fesenjan - Persian Walnut Stew.
Be sure to finish your Middle Eastern feast with Persian Love Cake!
Jump to:
Why You'll Love This Recipe
- Quick and Easy: This recipe takes just 30 minutes from start to finish, making it perfect for busy nights.
- Minimal Ingredients: You only need a handful of pantry staples like lentils, spices, and vegetable stock.
- Healthy and Nutritious: Lentils are rich in protein and fiber, making this dish both filling and nutritious.
- Bursting with Flavor: The combination of turmeric, cumin, and cinnamon adds warmth and depth to the lentils.
- Vegan and Gluten-Free: Naturally vegan and gluten-free, this dish suits a variety of dietary preferences. But check your ingredients, just in case.
Ingredients
- Red Lentils: The star of the dish, red lentils cook quickly and absorb flavors well, making them perfect for this recipe. If needed, you could substitute yellow lentils or split peas.
- Vegetable Stock: Adds extra flavor to the lentils as they cook. You can use water in a pinch, but the stock gives a richer taste. If you’re not vegetarian, chicken stock works too.
- Olive oil: Used to sauté the onions and garlic, olive oil brings a subtle richness to the dish. You can substitute it with coconut oil or vegetable oil if preferred.
- Onion & Garlic: A key base for many savory dishes, the garlic and onion provides an essential layer of flavor. If you don't have fresh garlic, you can use ½ teaspoon garlic powder.
- Ground Turmeric: Gives the dish its golden color and earthy taste. Turmeric is also known for its anti-inflammatory properties.
- Ground Cinnamon: Adds warmth and a touch of sweetness to balance out the savory elements. You can skip this if you prefer a more strictly savory dish.
- Ground Cumin: A cornerstone in Middle Eastern cuisine, cumin adds depth and a slightly smoky flavor.
See the recipe card for quantities.
How to Make Persian Lentils
Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.
Heat the oil in a saute pan over a medium/low heat, then add the onion and cook, stirring often, for 5 minutes or until soft but not browned. Add the garlic and spices and cook for a further minute.
Stir in the lentils and stock and bring to the boil, then reduce the heat and simmer for 20 minutes or until the lentils are cooked.
Check and ensure the Persian lentils are tender.
Variations
- Add tomatoes: For a tangy kick, stir in some diced tomatoes or a tablespoon of tomato paste.
- Spicier version: Add a pinch of cayenne pepper or chili flakes to give it some heat.
- Herb twist: Garnish with fresh cilantro or parsley for a bright, fresh finish.
- Creamy addition: Stir in a splash of coconut milk towards the end for a creamier texture.
- Different lentils: While red lentils cook quickly, you can use green or brown lentils, though the cooking time will increase.
Serving Suggestions
- Over rice: Serve the lentils over a bed of basmati rice for a heartier meal.
- With flatbread: Scoop the lentils up with warm naan or pita bread.
- As a side dish: Pair the lentils with grilled vegetables or a salad for a balanced meal.
- With a dollop of yogurt: For a bit of creaminess, top the lentils with plain yogurt or a spoonful of tzatziki.
- On its own: Enjoy a simple bowl of lentils for a light, filling lunch or dinner.
Lentil Recipes
Storage
Store: Persian lentils store really well. You can refrigerate leftovers in an airtight container for up to 4 days. The flavors actually improve as they sit, so it's perfect for meal prep.
To freeze, portion the cooked lentils into freezer-safe containers and freeze for up to 3 months.
To reheat, thaw in the refrigerator overnight and then warm them on the stove or in the microwave.
Top tips
- Sauté the onions well: Make sure to cook the onions until soft and translucent to bring out their sweetness.
- Don’t overcook the lentils: Red lentils cook quickly and can become mushy if overdone. Keep an eye on them during the simmering stage.
- Adjust the consistency: If the lentils are too thick for your liking, add a bit more stock or water. If they’re too thin, let them simmer uncovered for a few extra minutes to thicken.
FAQs
Yes, but the cooking time will change. Green and brown lentils take longer to cook than red lentils.
No, it’s mild. But you can add chili flakes or cayenne if you prefer a spicier dish.
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📖 Recipe
Persian Lentils
Equipment
- Pan
Ingredients
- 1 tablespoon olive oil
- 1 onion diced
- 2 cloves of garlic finely diced
- 2 teaspoons ground turmeric
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 cup red lentils 190g
- 3 cups vegetable stock 700ml
Instructions
- Heat the oil in a saute pan over a medium/low heat, then add the onion and cook, stirring often, for 5 minutes or until soft but not browned.
- Add the garlic and spices and cook for a further minute.
- Stir in the lentils and stock and bring to the boil, then reduce the heat and simmer for 20 minutes or until the lentils are tender.
Notes
Recipe Tips
- Sauté the onions well: Make sure to cook the onions until soft and translucent to bring out their sweetness.
- Don’t overcook the lentils: Red lentils cook quickly and can become mushy if overdone. Keep an eye on them during the simmering stage.
- Adjust the consistency: If the lentils are too thick for your liking, add a bit more stock or water. If they’re too thin, let them simmer uncovered for a few extra minutes to thicken.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
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