Golden Turmeric Lentils with Crispy Cumin Onions
This week's budget-friendly hero turns humble pantry staples into a vibrant, nutrient-packed feast. Creamy red lentils infused with turmeric paired with the addictive crunch of cumin-fried onions make for a satisfying meal that proves healthy eating can be incredibly affordable.
Ingredients
- Dried red lentils300 g
- Yellow onions3 stk
- Garlic cloves3 stk
- Vegetable bouillon800 ml
- Ground turmeric1 tsp
- Cumin seeds1 tsp
- Fresh spinach200 g
- Lemon0.5 stk
- Olive oil3 tbsp
- Salt and pepper to taste
Instructions
Finely dice one onion and mince the garlic. Heat 1 tablespoon of oil in a large pot over medium heat and sauté until softened, about 3 minutes.
Rinse the red lentils and add them to the pot along with the turmeric. Pour in the vegetable bouillon, bring to a boil, then reduce heat and simmer for 15-18 minutes until the lentils are soft and creamy.
While the lentils cook, thinly slice the remaining two onions. Heat 2 tablespoons of oil in a skillet over medium-high heat. Add the onions and cumin seeds, frying until the onions are golden brown and slightly crispy around the edges.
Once the lentils are cooked, stir in the fresh spinach and allow it to wilt in the residual heat for 1 minute. Season with salt, pepper, and the juice of half a lemon.
Divide the creamy lentil mixture into bowls and top generously with the crispy cumin onions. Serve immediately.
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