- 1/2 pound red lentils (about 1 1/4 cups), picked over and rinsed
One 14 1/2-ounce can low-sodium chicken broth, or homemade, skimmed of fat
1 cup water
1/2 teaspoon turmeric
2 tablespoons unsalted butter
4 garlic cloves, minced
1 1/4 teaspoons cumin seeds
1/2 teaspoon crushed red-pepper flakes
1 large tomato, seeded and finely diced
1/4 cup fresh mint, finely chopped
1/2 teaspoon coarse salt
- In a medium saucepan, combine lentils, broth, water, and turmeric. Bring to a boil, reduce heat, and simmer, stirring occasionally, until the lentils are tender, about 20 minutes.
- Meanwhile, melt butter in a small saucepan; add garlic, cumin seeds, and crushed red pepper. Cook, stirring, until fragrant, about 3 minutes.
- Remove the lentils from heat, and stir in the garlic mixture, diced tomato, mint, and salt. Serve warm.
- Dips, Appetizers