Recipe by Katie Mae
Makes 4–5 cups | Ready in 25–45 minutes | Stores 1 week in fridge
- 2 cups French green lentils*
4 cups low-sodium vegetable broth or water
6 cloves garlic, minced
1½ tablespoons ginger, minced
1½ tablespoons ground coriander
1½ tablespoons ground cumin
There are two ways to prepare this dish, depending on your equipment choice.
- If using a pressure cooker, add all of the ingredients to the pot and stir. Then cover and secure the lid. Press the manual button and set the time to 25 minutes. Close the valve and wait until the timer goes off. Release the pressure manually.
- If cooking on the stovetop, then place a medium pot over medium-high heat. Add all ingredients and bring the liquid to a boil. The reduce the heat to low-medium so there is a strong simmer. Let the lentils cook for about 45 minutes, or until they’re tender.
You can use any green, brown or black lentil and achieve similar results. Any whole lentils will work great.
However, red or orange are split lentils so they will become mushy—they’ll still be tasty, but a completely different dish than what’s pictured. ALso, because split lentils cook faster, do not cook those in the pressure cooker. On the stovetop, split lentils take just 5-15 minutes, depending on your desired consistency.