I’m always on the hunt for what I call the “dinner unicorn” — a great, easy, plant-based dinner that takes no time and looks impressive enough for company.
It’s been a years-long search, but I think I’ve found a contender: a tweaked version of Bon Appetit’s Spiced Black Lentils with Yogurt and Mint.
And believe me, this dinner is a supermodel:
It couldn’t be easier to make with a few pantry items (lentils, spices) and a handful of everyday perishables (Greek yogurt, fresh mint) and some bonus items for extra credit (edible flowers, radish micro-greens).
Here’s how I did it:
First, you want your lentils to soar on a flying carpet or toasted spices. Fry up your dry mustard, cumin and coriander seeds in a splash of olive oil over medium heat. (Be careful not to scorch them too much.) Added bonus: By using these types of pungent spices, you won’t have to use much salt.
The recipe calls for beluga lentils, which look spookily like the caviar. I am crazy for these lentils — they have a delicate flavor and a sturdy shape that won’t mushify halfway through the recipe. Rinse them in a sieve and put them aside.
Next, the recipe called for a small onion. I didn’t have one. (Whoops.) To compensate for the omission, I used an ancient shallot and three garlic cloves. I was feeling lazy, so I opted to thinly slice everything instead of mincing.
The recipe also called for three cups of chicken broth, which I ALSO didn’t have. I scrounged up a few bouillon cubes from the pantry and boiled them in water instead. (Note: check the seasoning carefully as you go — some bouillon is heavily salted.)
Meanwhile, the shallots, garlic and spices are hanging out. Once the broth was ready, I added the broth and lentils into the same shallot/garlic/spice pan.
Crank up the heat — once the mixture is boiling, partially cover and leave it for 30-40 minutes. The lentils will have absorbed most of the liquid and they will be al dente. (My black lentils cooked pretty fast, so check it every so often — who knows, you might be done early!)
Side note: These black lentils are a feast for the eyes as they cook. When everything is bubbling away in the pan, take a peek — the mise en scene reminded me of a Pacific tidal pool, with the shards of garlic acting as seashells tossed across the inky sand.
I wanted to customize my lentils with some unique toppings lurking in my fridge. The first was a handful of edible flowers I picked up on a lark at Fairway over the weekend. Here’s my tip if you want to actually consume these blossoms — don’t attempt to eat them whole. Flowers taste stiff, foreign and pollen-y on the palette when left whole.
My second suggestion? Daikon radish micro-greens, which are zesty, peppery and WAY tastier than those tangled alfalfa sprouts.
When the lentils are finished cooked, plate them with a dollop of plain Greek yogurt, some chopped mint, a drizzle of olive oil and a sprinkling of your radish and flower garnishes.
If you try this recipe, please share how it went! I’d love to hear your own variations, too.
