I really didn’t know what to name this recipe. What I love about my cooking journey is appreciating ingredients and getting good knowledge in flavor profiles. I called this dish Indian Yellow Lentils because the flavors used to enhance the yellow lentils are Indian in origin. However, I did not follow any recipe. I just threw this together, literally. I am still finishing the stir-in-pastes I have in my fridge.
Indian Yellow Lentils
My wife and I just love Indian flavors. This dish gets it unique flavor from the ginger, garlic and lemongrass stir-in-pastes. The creaminess of the dish comes from the coconut milk. I love to use coconut milk. It adds a mild flavor that is very typical to this region of Asia. I always use coconut milk for any dish that I want to make creamy. It has a lower fat and calorie content than using heavy cream.
This is the first time I have cooked with yellow lentils. Actually, these were yellow dal. Dal is a split lentil. If you want a full guide to the different type of lentils available, check out this link from Indianphile. Compared to red lentils, these lentils took a fair bit longer to cook. When I have cooked red lentils, they took about 8 – 10 minutes to soften. These yellow lentils took a good 15 minutes. As an aside, isn’t it fun to use all these different lentil colors. I love how they color the dish. They each have there own unique flavor and I am learning these flavors as we eat more and more lentils.
- 2 cups Yellow Lentils
- 1 tablespoon grape seed oil
- 1 small onion, diced
- 1 tablespoon ginger stir-in-paste
- 1 tablespoon garlic stir-in-paste
- 1 tablespoon lemongrass stir-in-paste
- 1 teaspoon garam masala
- 1 teaspoon salt
- 1 teaspoon pepper
- 13.5 ounces coconut milk
- 14.5 ounce can of stewed tomatoes
- 14.5 ounce can of petite diced tomatoes
- 1 bunch fresh spinach
- 1 russet potato, rough dice
- In a pot of boiling water, add the lentils and cook until soft, about 15 minutes.
- Drain and set aside.
- In a skillet on medium high heat, add the oil and cook until warm.
- Add the onions, salt, pepper and garam masala. Cook until softened - 3 - 4 minutes.
- Add in the stir-in-pastes and cook for 1 - 2 minutes.
- Add in the tomatoes and cook for 1 minute.
- Add in the diced potatoes, cover pan and cook for 10 minutes.
- Next, add in the coconut milk, stir well and for 1 minute.
- Next, add the spinach and cook until wilted about 3 minutes.
- Finish by adding in the lentils. Mix well and cook for 2 - 3 more minutes.
- Do not overcook the lentils.
Spice Ingredients
Vegetable Ingredients
Onions and stir-in-pastes in skillet.
Stir-in-Pastes & Onions
Tomatoes added followed by the potatoes, wilted spinach and coconut milk.
Tomatoes Added
Potatoes Added
Spinach Wilted
The final plated Indian Yellow Lentils.
You have inspired me to try and create more with lentils!
I am so glad. Can’t wait to see what you create.
i absolutely love lentils..so this looks so comforting! i just need a bowl of rice now.
Thx so much Dixya.
What an amazing looking recipe, wish we lived closer!!
You are more than welcome any time.