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Looking down at a table with a serving dish of Persian lentils with a spoon in it, next to flatbreads and a dish of wilted spinach.
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Persian Lentils

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.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: Middle Eastern, Persian
Diet: Vegan, Vegetarian
Servings: 4
Calories: 218kcal
Author: Kate Hackworthy | Veggie Desserts
Cost: $7

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

Calories: 218kcal | Carbohydrates: 34g | Protein: 12g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 710mg | Potassium: 512mg | Fiber: 15g | Sugar: 4g | Vitamin A: 401IU | Vitamin C: 5mg | Calcium: 46mg | Iron: 4mg