black lentils recipe
The Best black lentils recipe
Creamy Black Lentil Stew with Warm Spices
A hearty, protein-packed stew featuring black lentils simmered in a rich tomato base with aromatic spices. Perfect for a cozy weeknight dinner.
🥘Ingredients
- 1 cup dried black lentils, rinsed
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 2 cups vegetable broth
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp dried thyme
- 1 bay leaf
- 1 cup shredded cheddar cheese
- ¼ cup chopped fresh parsley
- 1 tbsp lemon juice
👨🍳Directions
-
1
Bring a pot of salted water to a boil. Add the black lentils and cook for 15–20 minutes, or until tender but still holding their shape. Drain and set aside. -
2
In the same pot, heat olive oil over medium heat. Add diced onion and cook until soft, about 5 minutes. Stir in minced garlic and cook for 30 seconds until fragrant. -
3
Pour in the crushed tomatoes, vegetable broth, cumin, smoked paprika, thyme, and bay leaf. Bring to a simmer and let it cook for 10 minutes. -
4
Add the cooked lentils to the pot and simmer for another 15 minutes, stirring occasionally, until the flavors meld and the stew thickens slightly. -
5
Remove the bay leaf and adjust seasoning with salt and pepper if needed. For serving, top with shredded cheese and fresh parsley, then drizzle with lemon juice.
🔧Equipment
- Large pot
- Wooden spoon
- Fine-mesh strainer
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Creamy Black Lentil Stew with Warm Spices Works
❓ Frequently Asked Questions About Creamy Black Lentil Stew with Warm Spices
1. What is the best way to prepare black lentils for this recipe to ensure they cook evenly?
Black lentils can be tricky because they split easily. For this recipe, rinse them thoroughly under cold water to remove excess starch, then soak them for 15–20 minutes before cooking. Drain and rinse again before adding to the pot. Cooking in a covered pot with a splash of broth or water on low heat prevents over-browning while ensuring even texture.
2. Can I substitute another type of lentil in this dish, and if so, which ones work best?
While black lentils are traditional for this recipe, green or brown lentils hold their shape well and work in a pinch. Red lentils will soften too quickly, making them less ideal. If using any other lentil, adjust the cooking time by about 5 minutes—check for doneness with a fork.
3. How do I know when the lentils are fully cooked?
Lentils are done when they’re tender but still hold their shape. They should be soft enough to mash easily with a fork but not mushy. For this recipe, aim for about 20–25 minutes of cooking time on medium-low heat. If the broth reduces too much, add a splash of water to prevent burning.
4. Can I make this dish ahead of time?
Yes, you can prep the lentils and sautéed veggies in advance. Store them separately in the fridge for up to 3 days. Reheat gently in a pot with a little broth to restore moisture. Assemble the final dish just before serving to keep the lentils from drying out.
