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Curried Lentils with Caramelized Cumin Onions

Curried Lentils with Caramelized Cumin Onions
Shasha Bio-Bud Lentils

This super-fast Indian-inspired dish can be served as a side dish or a hearty main course. It can be served with chutney or yogurt or sprinkled with lemon juice, chopped fresh cilantro or diced tomatoes, as desired.

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DifficultyIntermediate
Prep Time20 minsCook Time40 minsTotal Time1 hr

 3 tbsp vegetable oil (sunflower)
 1 tbsp minced fresh ginger
 2 cloves fresh garlic, minced
 2 tsp curry powder
 1 cup Bio-Bud Sprouted Lentils
 ¼ tsp sea salt
 2 onions, sliced
 ½ tsp whole cumin seeds

1

Heat 1 tablespoon of the vegetable oil in a medium saucepan over medium heat. Add the ginger and garlic and cook for 1 minute.

2

Stir in the curry powder and cook for 1 minute.

3

Add 2 cups of filtered water and Bio-Bud Sprouted Lentils. Cover and bring to a boil. Reduce the heat and simmer for 10 to 15 minutes.

4

Stir in salt. Remove from heat and keep covered 10 minutes or until ready to serve.

5

Heat the remaining 2 tablespoons of the vegetable oil in a large frying pan over medium-low heat.

6

Add the sliced onions and cumin seeds and cook, stirring occasionally, until the onions are deep golden brown, about 20 minutes.

7

Spoon lentils into bowls and top each portion with the onions.

Ingredients

 3 tbsp vegetable oil (sunflower)
 1 tbsp minced fresh ginger
 2 cloves fresh garlic, minced
 2 tsp curry powder
 1 cup Bio-Bud Sprouted Lentils
 ¼ tsp sea salt
 2 onions, sliced
 ½ tsp whole cumin seeds

Directions

1

Heat 1 tablespoon of the vegetable oil in a medium saucepan over medium heat. Add the ginger and garlic and cook for 1 minute.

2

Stir in the curry powder and cook for 1 minute.

3

Add 2 cups of filtered water and Bio-Bud Sprouted Lentils. Cover and bring to a boil. Reduce the heat and simmer for 10 to 15 minutes.

4

Stir in salt. Remove from heat and keep covered 10 minutes or until ready to serve.

5

Heat the remaining 2 tablespoons of the vegetable oil in a large frying pan over medium-low heat.

6

Add the sliced onions and cumin seeds and cook, stirring occasionally, until the onions are deep golden brown, about 20 minutes.

7

Spoon lentils into bowls and top each portion with the onions.

Curried Lentils with Caramelized Cumin Onions