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Home > Spicy red lentils

Spicy red lentils

Recipe Information

Servings 6
Preparation Time 5 Minutes
Cook Time 15 Minutes
Total Time 20 Minutes
Difficulty Easy
Main Ingredient Red Lentils
Category Beans & Legumes
Meal Lunch; Dinner
Type Side Dish
Cuisine Middle Eastern
Cook Method Boiling; Frying
Diet Low Calorie; Low Carb; Low Cholesterol; Heart Healthy; High Protein; High Fiber; Vegetarian; Vegan


  • 1 1/4 cups dried red lentils, picked over, rinsed, and drained

  • 3 cups water 

  • 1 bay leaf 

  • 1/2 teaspoon salt 

  • 2 tablespoons olive oil 

  • 1/2 serrano chile seeded and finely chopped

  • 2 cloves garlic, minced

  • 2 teaspoons ground cumin 

  • 1/2 teaspoon ground coriander 

  • 1/4 teaspoon ground cinnamon 

  • 3 tablespoons fresh flat-leaf (Italian) parsley, chopped

  • 3 tablespoons fresh cilantro, chopped

  • 1 1/2 tablespoons fresh mint, chopped

  • 1/2 teaspoon freshly ground black pepper 

  • 2 tablespoons red wine vinegar 



  • Bring the lentils, water, bay leaf, and salt to a boil in a saucepan over medium-high heat. Reduce heat, cover partially, and simmer 12-14 minutes until the lentils are tender. Drain and discard the bay leaf, then set aside.

  • Heat the oil over medium heat in a small frying pan. Saut� the chili and garlic 1 minute until softened, then add and cook the cumin, coriander, and cinnamon 1 minute. Remove from heat.

  • Mix the lentils and spice mixture in a large bowl. Add the parsley, cilantro, mint, remaining salt, and pepper. Stir in the vinegar and serve immediately.


Nutrition (per serving)

  • Calories: 172 cal

  • Total fat: 5g

  • Saturated fat: 1g

  • Monounsaturated fat: 3g

  • Cholesterol: 0mg

  • Sodium: 212mg

  • Carbohydrate: 24g

  • Fiber: 6g

  • Protein: 10g