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Lentils with Almonds

The original recipe for this came from an acquaintance at his blog. Below is my version with modifications which suit my pantry and spice drawer. We love this dish!

What you need

  1. 2 c cooked green or brown lentils
  2. 2 plum tomatoes, diced
  3. 1 onion, diced
  4. 1 tsp mustard seeds
  5. 2 green chillies, minced (serrano and jalapeno)
  6. 1 tsp cumin powder
  7. 1 tsp coriander powder
  8. 1 tsp turmeric powder (freshly ground is preferable)
  9. Juice of 1/2 lemon or 1 Tablespoon ground sumac
  10. Small handful whole almonds (or pinenuts)
  11. 3 Tbs olive oil
  12. Small bunch of fresh cilantro, chopped
  13. 1 tsp sea or kosher salt

How to make it

  1. Heat the olive oil over medium heat - when hot add the almonds and fry until browned and aromatic - BE CAREFUL NOT TO BURN!
  2. Remove almonds to a dish, cool slightly and chop coarsely - reserve a tablespoon or so for garnish
  3. Add mustard seeds to heated oil
  4. When mustard seeds pop, add the onion, tomatoes, chili, lemon juice and ground spices
  5. Cook until tomatoes break down some and spices are aromatic - 2 to 3 minutes
  6. Add lentils, salt and cilantro
  7. Cover and cook over low heat for about 10 minutes (a touch of water can be added if it seems too dry - not more than a couple of tablespoons)

I've prepared this ahead and then reheated in a low oven to serve. Excellent served immediately as well as when reheated.

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