Coriander Spiced Red Lentils

Yondu and ghee create a rich savory flavor for a comforting winter dish.
  • Total time

    25 min
  • Level

  • Servings

    4 servings


  • 2 tablespoon ghee
  • 1 small onion, diced
  • 2 cups diced potatoes (10oz)
  • 1 tablespoon grated ginger
  • 1 tablespoon minced red chili
  • 2 teaspoons ground coriander
  • 1 cup dry red lentils
  • 1 cup diced canned tomatoes (no salt added)
  • 3 tablespoons Yondu


    1. In a medium pot over medium-high heat, sauté ghee, onions and potatoes until onions are translucent, 5 minutes.
    2. Add ginger, chili and coriander; cook and stir until fragrant, 1 minute.
    3. Add lentils, tomatoes and 4 cups of water; stir to make sure nothing is stuck to the bottom. Bring to boil; simmer, uncovered, until potatoes are cooked through, about 15 minutes. Stir in Yondu.

    Serve over steamed rice.
    Garnish with cilantro, chilis or toasted coconut.
    Use olive oil instead of ghee for a lighter flavor.