Directions
Bring 1 cup red or yellow lentils, 4 cups water, a pinch of turmeric and a 1-inch piece chopped ginger to a boil; simmer 15 to 20 minutes. Whisk vigorously; season with salt. Cook 1 teaspoon cumin seeds, 2 sliced garlic cloves and 2 to 3 dried red chiles in a skillet with 3 tablespoons olive oil over medium-high heat, 2 minutes. Add 1 cup halved cherry tomatoes; cook 1 minute. Stir into the lentils with some chopped cilantro.
Serves: 4
Calories: 271
Total Fat: 11 grams
Saturated Fat: 1.5 grams
Protein: 14 grams
Total carbohydrates: 30 grams
Sugar: 2 grams
Fiber: 7.5 grams
Cholesterol: 0 milligrams
Sodium: 136 milligrams
