Green Lentils with Garlic Onion Madhur Jaffrey

Savor the comforting flavors of **Green Lentils with Garlic Onion - Madhur Jaffrey’s Inspired Recipe**, a hearty dish that combines tender green lentils with a fragrant blend of spices, caramelized onions, and zesty lemon juice. Perfectly spiced with ground cumin, coriander, turmeric, and a hint of red chili (if you like some heat), this protein-packed recipe strikes the perfect balance of warmth and brightness. Aromatic garlic and ginger infuse each bite, while a finishing sprinkle of fresh cilantro adds a pop of freshness. Whether served as a satisfying vegetarian main alongside steamed rice or as a flavorful side to flatbreads and a crisp salad, this easy-to-make dish is ready in just under an hour, making it a must-try for weeknight dinners or meal prep.

Nutriscore Rating: 72/100

Prep Time:10 mins

Cook Time:40 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup green lentils
• 4 cups water
• 1 medium (finely chopped) yellow onion
• 4 large (minced) garlic cloves
• 1 inch (grated) ginger
• 2 tablespoons vegetable oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoons turmeric powder
• 0.25 teaspoons red chili powder (optional)
• 1 teaspoon (or to taste) salt
• 2 tablespoons (chopped, for garnish) fresh cilantro leaves
• 1 tablespoon lemon juice

Directions

Step 1

Rinse the green lentils thoroughly under cold water until the water runs clear. Set aside.

Step 2

In a medium saucepan, combine the rinsed lentils and 4 cups of water. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 25–30 minutes or until the lentils are tender but not mushy. Skim off any foam that rises to the surface during cooking.

Step 3

While the lentils are cooking, heat the vegetable oil in a large skillet or saucepan over medium heat.

Step 4

Add the finely chopped onion to the skillet and sauté for 6–8 minutes, stirring frequently, until translucent and lightly golden.

Step 5

Stir in the minced garlic and grated ginger. Cook for another 2 minutes, being careful not to burn the garlic.

Step 6

Add the ground cumin, ground coriander, turmeric powder, and (if using) red chili powder to the skillet. Stir well and let the spices toast for about 30 seconds to release their aromas.

Step 7

Once the lentils are cooked, drain off any excess water and add the lentils to the skillet with the onion and spice mixture.

Step 8

Stir in salt to taste and mix everything thoroughly. Let the lentils simmer with the spices for 5–7 minutes, stirring occasionally.

Step 9

Just before serving, stir in the lemon juice and garnish with freshly chopped cilantro leaves.

Step 10

Serve warm as a side dish or a main course with steamed rice, flatbread, or a side salad.

Nutrition Facts

Serving size	(1389.4g)

Amount per serving	% Daily Value*
Calories	571.2

Total Fat 28.5g	0%
Saturated Fat 4.1g	0%
Polyunsaturated Fat 16.8g
Cholesterol 0mg	0%
Sodium 2414.4mg	0%
Total Carbohydrate 65.1g	0%
Dietary Fiber 20.8g	0%
Total Sugars 9.4g
Protein 22.1g	0%

Vitamin D 0IU	0%
Calcium 213.5mg	0%
Iron 10.4mg	0%
Potassium 1237.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.4%

Protein: 14.6%

Carbs: 43.0%