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Pamela's Red Lentils


Red lentils are tiny, and sold in bags (or in bulk) at most markets. Because of their small size they don't need to be soaked overnight, just rinsed well in a strainer.


Adding cumin is also a great idea with any cooked legume, as this helps to eliminate the gas formed in the stomach when ingested.


  • 1 Cup dried red lentils

  • 1 or 2 tsp. garlic and ginger paste (to taste)

  • 1 Tbsp. coconut or grapeseed oil

  • 1/2 finely chopped onion

  • 1/2 tsp. turmeric powder

  • salt to taste (approx 1/4 tsp.)

  • 2 Cups of water (or if low-sodium vegetable stock is used, then omit salt)

  • 1/2 tsp red hot pepper (cayenne) or finely chopped green chili

  • chopped fresh cilantro & chopped fresh tomato, for garnish.

Wash lentils thoroughly with water, in a strainer.


Heat oil on medium-low heat and fry onions until light golden. Add ginger and garlic paste, and stir-fry for approximately one minute.


Add lentils and turmeric and stir-fry for 2 to 3 minutes, adding salt to taste.


Add water and cook uncovered until lentils are soft and mushy, approx. 15 minutes. Add cilantro and tomato and simmer on low for 2 to 3 minutes.


Serve immediately with cooked Basmati rice.

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