Tempered Lentils

Yellow and red lentils are given a kick of spice in this quick and simple recipe by Sanhay Dwivedi
By Sanjay Dwivedi
Tempered Lentils
  • Rating:
  • Serves: 4
  • Cook Time: 45 minutes
  • Prep Time: 5 minutes
  • Effort: easy


  • 50 g Puy lentils
  • 50 g yellow lentils
  • 400 ml water
  • 1/2 onion, chopped
  • 1 tsp ground turmeric
  • 2 tbsp olive oil
  • 1 tsp whole cumin seeds
  • 1 cloves garlic, chopped
  • 1 cm piece ginger, chopped
  • 2 green chillies, chopped
  • 2 tomatoes, chopped
  • 4 sprigs coriander, chopped

Tips and Suggestions

This dish is best served with rice, yoghurt and naan bread, and is the perfect addition to a vegetarian starter platter. See Sanjay Dwivedi's recipe for spicy stir-fried vegetables and paneer with stir-fried vegetables.


1. Wash the lentils thoroughly in cold water.

2. Add the lentils to a medium saucepan with the water. Bring to the boil, then reduce the heat to a simmer.

3. Add the onions, turmeric, salt, and 1 tablespoon of the olive oil, and cook for a further 20-25 minutes, until the lentils are tender. Drain, and keep the lentils aside.

4. To temper the lentils, heat a pan over a medium heat and the remaining olive oil. Sprinkle the cumin seeds around the pan, then add the garlic, ginger and chillies and lightly fry for 2 minutes.

5. Add the chopped tomatoes and cook for a further 4-5 minutes. Remove from the heat. Stir in the yellow lentils, then pour into a serving bowl. Garnish with the freshly chopped coriander.

Rate This Recipe