Red Lentils with Yogurt

• 2 T. extra-virgin olive oil
• 1 large yellow onion, finely chopped
• 1 tsp minced garlic
• 2 T. grated peeled fresh ginger
• 2 tsp turmeric
• 1 tsp coriander seeds, crushed
• 1 small jalapeño or serrano chile, seeded and minced
• 2 c. red lentils, rinsed
• 6 c. vegetable stock or water
• 28 oz. can crushed tomatoes in juice
• 1 tsp sea salt
• pita bread, naan, or flatbread for serving
• 1 avocado, peeled, pitted, and chopped (optional)
• small handful cilantro leaves, coarsely chopped
• 3/4 c. plain or Greek yogurt
• 2 limes, cut into wedges

Heat the olive oil in a large saucepan over medium heat.  Add the onion and cook, stirring occasionally, until soft and just golden brown, 7-10 minutes.

Add the garlic, ginger, turmeric, and coriander seeds and cook until fragrant, about 30 seconds.  Stir in the jalapeño, lentils, stock, tomatoes and their juices, and salt.  Raise the heat to medium-high, cover loosely, and bring to a boil.  Reduce the heat to medium and simmer, stirring occasionally, until the lentils are tender, 18-25 minutes.

Just before serving, lay the pita over a low flame on a gas stove top or toast on a griddle.  Flip and rotate until just lightly browned.

Spoon the lentils into bowls and top with the avocado (if using).  Sprinkle with cilantro, dollop with yogurt, and add a squeeze of fresh lime juice over the top.  Serve warm with the pita bread.

Serves 6.

VERDICT:  I was suspicious of the tomatoes in this dish, but it turned out really well--savory and warm without being too spicy.  It's easy and requires few ingredients.  Keep.