Spiced Lentils with Yoghurt and Mint

4 People
40 minutes

Spiced Lentils with Yoghurt and Mint

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  • 1 cup black lentils, rinsed
  • 1 tsp coriander seeds, ground
  • 1 tsp cumin seeds, ground
  • 1 tsp mustard seeds, ground
  • 1 red chili, finely diced
  • 1 bay leaf
  • 1 clove garlic, minced
  • 1 onion, finely diced
  • 1 ltr chicken stock
  • 1 cup Vaalia Natural Yoghurt
  • 1 bunch mint, leaves only and roughly chopped
  • ½ lemon, juice and zest
  • 1 tsp chili flakes
  • Salt and pepper to season


  • Heat a splash of olive oil in a medium saucepan over a medium-high heat.
  • Add in the coriander, mustard and cumin seeds and cook for a minute or until fragrant.
  • Add in your garlic, onion and chili then cook for a further 3-4 minutes or until the onion is translucent.
  • Add in the lentils and 750ml of chicken stock. Bring to the boil then turn down to a simmer and cover with a lid. Cook until the lentils are soft. Roughly 25-30 minutes. If you need to add in more stock, add in a ladle at a time until the lentils are cooked.
  • Remove from the heat, stir through the lemon juice and season with salt and pepper. Serve with a dollop of Vaalia Natural Yoghurt, sprinkle with mint leaves, chili flakes and lemon zest.