Orange Ginger Red Lentils
Brighten up your dinner table with Orange Ginger Red Lentils, a vibrant and aromatic dish that combines the earthy creaminess of red lentils with a zesty citrus twist. Infused with fresh orange zest, tangy juice, and the warm, invigorating flavors of grated ginger, this recipe is a refreshing take on classic lentil dishes. A fragrant blend of ground cumin, coriander, and turmeric elevates the dish with notes of spice, while sautéed onions and garlic add depth and richness. Ready in just 35 minutes, this healthy and protein-packed recipe is perfect as a comforting side dish or a main course when paired with steamed rice, naan, or a crisp salad. Garnish with fresh cilantro for a burst of color and herbal freshness to complete this wholesome, gluten-free, and vegan-friendly meal.
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Recipe Information
Ingredients
- 1 cup red lentils
- 3 cups water
- 2 tablespoons olive oil
- 1 medium onion, finely diced
- 3 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon orange zest
- 0.5 cup orange juice
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon turmeric powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons cilantro, chopped (optional for garnish)
Instructions
Rinse the red lentils under cold water until the water runs clear and set aside.
In a medium pot, bring 3 cups of water to a boil. Add the red lentils and reduce the heat to medium-low. Simmer uncovered for 15-20 minutes, stirring occasionally, until the lentils are tender and most of the water is absorbed. Drain any excess water if needed and set aside.
While the lentils are cooking, heat the olive oil in a large skillet over medium heat.
Add the finely diced onion and sauté for 5-6 minutes, stirring frequently, until the onion becomes soft and translucent.
Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
Add the ground cumin, ground coriander, turmeric powder, salt, and black pepper to the skillet. Stir the spices into the onion mixture and cook for 1 minute to toast and release their flavors.
Mix in the orange zest and orange juice, stirring well to combine with the spices and aromatics.
Add the cooked red lentils to the skillet, stirring gently to coat the lentils in the aromatic mixture. Cook for 3-5 minutes over low heat, allowing the flavors to meld together.
Taste and adjust seasoning with additional salt or pepper as desired.
Remove from heat and garnish with chopped fresh cilantro, if using. Serve warm as a side dish or with rice, naan, or a simple salad for a complete meal.
Nutrition Facts
Calories |
619 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.5 g | 39% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2399 mg | 104% | |
| Total Carbohydrate | 69.6 g | 25% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 18.6 g | ||
| Protein | 21.0 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 180 mg | 14% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 1269 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
