Red Lentils with Garlic and Onions

Red Lentils with Garlic and Onions

Serves 6

Make sure to add the salt to these lentils only after they're cooked. If added before, it will take longer for them to get tender.

  • 2 cups uncooked red lentils, rinsed
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon salt
  • 2 tablespoons canola oil
  • 1 large red onion, thinly sliced
  • 12 cloves garlic, thinly sliced
  • 6 cups cooked brown Basmati rice
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Put lentils, turmeric and 4 cups water into a medium pot and bring to a boil. Reduce heat and simmer until lentils are very soft and pulpy, about 25 minutes. Add salt to lentils after cooking, then purée in blender and set aside. Heat oil in a large skillet over medium heat. Add onions and garlic and cook until golden brown, taking care not to burn them. Add onion mixture to lentils and stir well. Serve hot, with basmati rice on the side.

Nutritional Info: 
Per Serving:340 calories (50 from fat), 5g total fat, 0g saturated fat, 0mg cholesterol, 220mg sodium, 57g carbohydrate (11g dietary fiber, 5g sugar), 17g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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