One Pot Indian Green Lentils

This One Pot Indian Green Lentils dish is inspired from a moong dal entrée I get at an Indian restaurant. I wanted to make this recipe extra accessible though, so I’m using green lentils instead of moong beans. Serve this hearty and warming dish over rice or even mashed potatoes for a delicious meal.

I am all for quick and easy so I don’t usually sauté the jalapeno and ginger first; I just add everything at once. If you wish though, sauté those first.

One Pot Indian Green Lentils

Serves 6-8 with rice or mashed potatoes

Ingredients

• 1 jalapeno, finely chopped
• 1 inch chunk of raw ginger, peeled and finely chopped
• 2 TBSP cumin
• 2 tsp garam masala
• 1 tsp turmeric powder
• 28 oz can chopped tomatoes, ideally without citric acid
• 1 cinnamon stick
• 1 bay leaf
• 1 TBSP tomato paste
• 16 oz / 1 pound green lentils, rinsed well – If you have the time, soak them in water a few hours prior and rinse well before adding. This makes the lentils a bit softer, the dish saucier, and even easier to digest.
• 2 cups frozen peas
• 1/2 -1 tsp salt, or to taste
• serve on top of basmati or jasmine rice or even mashed potatoes!

Method

1. To a large deep soup pot add everything from the jalapeno to the green lentils above (not the frozen peas or salt) and 5 1/2 cups water.
2. Now cover the pot and bring to a rolling boil. Once boiling, reduce the heat to medium or one below medium and cook covered for 35 minutes. At 35 minutes, stir in the 2 cups of frozen peas. Cook for 15 more minutes and then check to see if any more time in needed. Stir in salt to taste. Once the lentils are cooked, remove the bay leaf and cinnamon stick. Serve topped over rice or mashed potatoes. ENJOY!

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One Pot Indian Green Lentils

This One Pot Indian Green Lentils dish is inspired from a moong dal entrée I get at an Indian restaurant. I wanted to make this recipe extra accessible though, so I’m using green lentils instead of moong beans. Serve this hearty and warming dish over rice or even mashed potatoes for a delicious meal.

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Servings: 6

Course: Main Course

Cuisine: Indian

Ingredients Method Notes

Ingredients

  

• 1 jalapeno finely chopped
• 1 inch chunk of raw ginger peeled and finely chopped
• 2 TBSP cumin
• 2 tsp garam masala
• 1 tsp turmeric powder
• 28 oz can chopped tomatoes ideally without citric acid
• 1 cinnamon stick
• 1 bay leaf
• 1 TBSP tomato paste
• 16 oz / 1 pound green lentils rinsed well – If you have the time, soak them in water a few hours prior and rinse well before adding. This makes the lentils a bit softer, the dish saucier, and even easier to digest.
• 2 cups frozen peas
• 1/2 -1 tsp salt or to taste
• serve on top of basmati or jasmine rice or even mashed potatoes!

Method

 

1. To a large deep soup pot add everything from the jalapeno to the green lentils above (not the frozen peas or salt) and 5 1/2 cups water.
2. Now cover the pot and bring to a rolling boil. Once boiling, reduce the heat to medium or one below medium and cook covered for 35 minutes. At 35 minutes, stir in the 2 cups of frozen peas. Cook for 15 more minutes and then check to see if any more time in needed. Stir in salt to taste. Once the lentils are cooked, remove the bay leaf and cinnamon stick. Serve topped over rice or mashed potatoes. ENJOY!

Notes

Easy Recipes | Healthy Recipes | Plant-Based Recipes

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