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Pamela's Red Lentils


•1 Cup dried red lentils
•1 or 2 tsp. garlic and ginger paste (to taste)
•1 Tbsp. olive oil
•1/2 finely chopped onion
•1/2 tsp. turmeric powder
•salt to taste (approx 1/4 tsp.)
•2 Cups of low-sodium vegetable stock 
•1/2 tsp red hot pepper (cayenne) or finely chopped green chili

•1 Tbsp. ground cumin

•chopped fresh cilantro & chopped fresh tomato, for garnish.

Wash lentils thoroughly with water, in a strainer. Heat oil on medium-low heat and fry onions until light golden. Add ginger and garlic paste, and stir-fry for approximately one minute. Add lentils and turmeric and stir-fry for 2 to 3 minutes, adding salt to taste. Add water and cook uncovered until lentils are soft and mushy, approx. 15 minutes. Add cilantro and tomato and simmer on low for 2 to 3 minutes. Serve immediately with cooked Basmati rice.


*Red lentils are the tiny dry lentils you find, usually in bags. Because of their small size, they don't need to be soaked overnight, just rinsed well in a strainer.

Adding ground cumin is also a great idea with any cooked lentils, as this helps to eliminate the gas formed in the stomach when any legume is ingested.

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