Last night I made a new tasty dish from Vegetarian Times; warm spiced lentil bowl with yogurt and smoked almonds. I love lentils, they always remind me of my mom. She makes this amazing lentil soup, which might make an appearance in next months “In The Kitchen.” This dish is really hearty perfect for the colder weather and super easy to make. I really like the added creaminess from the yogurt and crunch from the almonds; it really balances out the dish. Hope you enjoy!

INGREDIENTS (serves 4)

  • 2 ½ tsp toasted sesame oil
  • 2 ½ tsp whole cumin seeds
  • 1 medium carrot, chopped (1/3 cup)
  • 1 rib celery, chopped (¼ cup)
  • 1 medium leek, trimmed and chopped (white and light green parts)
  • 3 cups low-sodium vegetable broth
  • 1 cup brown lentils, rinced and drained. I couldn’t find brown so I used green, I don’t think it matters
  • 3 cloves garlic, minced (1 tbs)
  • 1/3 cup smoked almonds, coarsely chopped. I couldn’t find smoked, so I used smoked almonds they work just as good
  • ½ cup plain nonfat Greek yogurt

Heat oil in large saucepan over low heat. Add cumin seeds, and cook 1 minute, or until fragrant. Stir in carrot, celery, and leeks. Increase heat to medium-high, and saute 3 minutes. Stir in broth and lentils. Bring mixture to a simmer, reduce heat to low, and cook 20 minutes, or until lentils are tender. Stir garlic, and cook 5 minutes more. Season with salt and pepper, if desired.

Ladle lentil mixture into 4 bowls, and garnish with almonds and yogurt.

{Photo by: Me, recipe from Vegetarian Times, December 2011 issue}