Spiced Lentil Dinner Bowl With Almonds And Yogurt Recipe

About this recipe

A warm and hearty lentil bowl, spiced with cumin and topped with creamy yogurt and crunchy almonds. Perfect for a diabetic-friendly vegetarian dinner.

Ingredients

• 340G Kuki Sangyo Medium Intensity Sesame Oil, 340G
• - Rajah Jeera Whole Cumin Seeds
• 1 Kg Carrots - 1kg
• 1 stick Organic Celery Stick
• - Trs Brown Lentils
• 100 G Jumbo Garlic 100g
• 60G Terre Exotique Cheeselovers Pepper, 60G
• 150G Fage Total 0% Greek Strained Yoghurt With Honey
• - Kallo Organic Mushroom Stock Cubes
• - Tata Salt

Instructions

1. 1. Heat 2 1/2 tsp sesame oil in a large saucepan over low heat.
2. 2. Add 2 1/2 tsp cumin seeds and cook for 1 minute, or until fragrant.
3. 3. Stir in 1 diced carrot and 1 diced celery. Increase heat to medium-high and sauté for 3 minutes.
4. 4. Add 3 cups mushroom stock and 1 cup brown lentils. Bring the mixture to a simmer, reduce heat to low, and cook for 20 minutes, or until the lentils are tender.
5. 5. Stir in 3 minced garlic cloves and cook for an additional 5 minutes.
6. 6. Season with salt and pepper to taste, if desired.
7. 7. Ladle the lentil mixture into 4 servings and garnish each with 1/2 cup plain yogurt with honey.