Ingredients
Scale
- 1 cup yellow lentils
- 4 cups water
- 1 teaspoon salt, divided
- ½ teaspoon ground turmeric
- 1 tablespoon avocado or canola oil
- ½ teaspoon cumin seeds (or 1/4 tsp cumin if you don’t have seeds)
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- ½ teaspoon ground coriander
- ¼ teaspoon cayenne pepper
- 2 mangoes, peeled and diced
- ½ cup chopped fresh cilantro
Instructions
- Place lentils in a colander and rinse until the water runs clear. Combine lentils, 4 cups water, ½ teaspoon salt and turmeric in a large saucepan. Bring to a boil. Reduce heat to a simmer, partially cover and cook, stirring occasionally, for 15 minutes.
- Meanwhile, heat oil in a large nonstick skillet over medium heat. Add cumin seeds and cook until fragrant and starting to brown, about 30 seconds. Add onion; cook, stirring, until soft and beginning to brown, 4 to 6 minutes. Add garlic, ginger, coriander, cayenne and the remaining ½ teaspoon salt and cook, stirring, for 1 minute more.
- Stir the garlic mixture and mangoes into the lentils. Return to a simmer; cook, stirring occasionally, until the lentils are falling apart, 10 to 15 minutes more. Stir in cilantro.