Ingredients
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¾ cup dry brown lentils
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¼ cup dry red lentils
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4 cups water
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5 whole garlic cloves
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¾ teaspoon salt
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½ teaspoon ground coriander
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½ teaspoon cayenne pepper, or to taste
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¼ teaspoon ground turmeric
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2 tablespoons clarified butter
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¼ onion, sliced
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1 teaspoon ground cumin
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⅛ cup milk (Optional)
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1 tablespoon minced fresh cilantro
Directions
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Soak brown and red lentils in ample cool water for 1 hour to overnight. Drain and rinse.
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Place drained lentils into a large saucepan or Dutch oven. Pour in the water, then add garlic, salt, coriander, cayenne, and turmeric. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the lentils are tender, about 30 minutes.
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While the lentils cook, melt the clarified butter in a skillet over medium heat. Stir in the onions, and cook, stirring often, until they turn golden brown. Stir in the cumin, and cook until fragrant, about 1 minute.
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Stir the onions and milk into the lentils; cook for another 6 to 8 minutes. Sprinkle with cilantro to serve.
Nutrition Facts (per serving)
| 481 | Calories |
| 15g | Fat |
| 62g | Carbs |
| 26g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 2 | |
| Calories 481 | |
| % Daily Value * | |
| Total Fat 15g | 19% |
| Saturated Fat 8g | 42% |
| Cholesterol 34mg | 11% |
| Sodium 890mg | 39% |
| Total Carbohydrate 62g | 23% |
| Dietary Fiber 26g | 94% |
| Total Sugars 3g | |
| Protein 26g | 53% |
| Vitamin C 7mg | 8% |
| Calcium 101mg | 8% |
| Iron 8mg | 43% |
| Potassium 1010mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
