Curried Lentils with Carmelized Cumin Onions

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An Eastern mix of flavors brings the TruRoots Sprouted Lentils to life with a flair of ginger and cumin.

3 tablespoons vegetable oil
1 tablespoon minced fresh ginger
2 cloves garlic, minced
2 teaspoons curry powder
1 cup TruRoots Sprouted Lentils
¼ teaspoon salt
2 onions, halved and thinly sliced
1/2 teaspoon whole cumin seeds


Heat 1 tablespoon of the vegetable oil in a medium saucepan over medium heat. Add the ginger and garlic and cook for 1 minute. Stir in the curry powder and cook for 1 minute. Add 2 cups water and TruRoots Sprouted Lentils. Cover and bring to a boil. Reduce the heat and simmer for 10 minutes. Stir in salt. Remove from heat and keep covered 10 minutes or until ready to serve.

Heat the remaining 2 tablespoons of the vegetable oil in a large frying pan over medium-low heat. Add the onions and cumin seeds and cook, stirring occasionally, until the onions are deep golden brown, about 20 minutes.

Spoon lentils into bowls and top each portion with the onions.

Makes 4  servings.

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