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- 1 cup red lentils
- 2 cups water
- 1 tbs. avocado oil or ghee
- 1 tbs. minced fresh ginger
- 2 cloves garlic, minced
- 1 large jalapeño, seeded and minced (include the seeds for more spice)
- 1/2 tsp. ground turmeric
- 1 1/2 tsp. ground cumin
- 1 1/2 tsp. ground coriander
- 1/2 tsp. sea salt
- 1 tbs. fresh lemon juice
- 1/2 cup fresh mint leaves, chopped
In a small pot, bring the lentils and water to a boil, then reduce the heat to medium-low and cover the pot, leaving the lid slightly ajar. Cook for 20 minutes, stirring occasionally, until the lentils are soft and have absorbed all or most of the water. Drain the lentils, if necessary, but don’t rinse. Set them aside to cool.
While the lentils cool, place a medium pot over medium heat, then add the oil. Add the ginger and garlic and cook for about 30 seconds, then add the jalapeño. Cook for another 30 seconds, then add the turmeric, cumin, and coriander and cook until fragrant, about another 30 seconds.
Add the cooked lentils, salt, and lemon juice to the pot and stir to mix. If the mixture appears too thick, stir in water, a tablespoon at a time. If you’d like it thicker, keep stirring over the heat for a few minutes until it reaches the desired consistency.
Remove mixture from the heat and stir in the mint.
Photography by: Andrea D’Agosto; Prop Styling: Alicia Buszczak; Food Styling: Paul Jackman