Tomato-Garlic Lentil Bowls
An Ethiopian recipe inspired this feel-good dinner that's tangy, creamy and packed with hearty comfort. —Rachael Cushing, Portland, Oregon
Ingredients
- 1 tablespoon olive oil
- 2 medium onions, chopped
- 4 garlic cloves, minced
- 2 cups dried brown lentils, rinsed
- 1 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon paprika
- 1/4 teaspoon pepper
- 3 cups water
- 1/4 cup lemon juice
- 3 tablespoons tomato paste
- 3/4 cup fat-free plain Greek yogurt
- Optional: Chopped tomatoes and minced fresh cilantro
Reviews
This was pretty yummy. I only used one onion (I'm not a huge onion fan) and I used smoked paprika.I also added a fair amount of salt when I put the water and lentils in because I knew it would need it. The only negative I would say is that next time I would add more liquid and cook a little longer. I found the lentils to be a bit to firm for my liking. I definitely thought the greek yogurt with gave it some more depth of flavor. Will make again.
I was a little scared about the ground ginger, but I followed the recipe and glad I did! However I did add the tomato paste with the rest of the herbs so it could cook with the lentils. I served it with Greek yogurt and pico de gallo. Very good recipe.
We have these lentil bowls a lot. They make fantastic workday lunches, too. I like to add cumin along with the other spices, and the tomatoes and cilantro are musts on top!