Spicy Red Lentils with Capers and Currants
Dive into bold, vibrant flavors with this Spicy Red Lentils with Capers and Currants recipe—an enticing fusion of creamy lentils, warm spices, and unexpected bursts of tang and sweetness. Simmered in a rich blend of cumin, turmeric, smoked paprika, and chili flakes, the red lentils create a velvety base that’s elevated by the briny pop of capers and the gentle sweetness of currants. A squeeze of fresh lemon juice brightens the dish, while fresh cilantro adds a fragrant, herbaceous finish. Ready in under an hour, this protein-packed dish is perfect as a hearty vegetarian main or a flavorful side, and it pairs beautifully with rice, warm flatbread, or a crisp green salad. Whether you're seeking comfort food or a spice-forward dish to impress, this recipe delivers a balanced depth of flavor in every bite.
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Recipe Information
Ingredients
- 1 cup red lentils
- 3 cups vegetable or chicken broth
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon smoked paprika
- 0.5 teaspoon red chili flakes
- 2 tablespoons tomato paste
- 2 tablespoons capers, drained and rinsed
- 3 tablespoons currants
- 0.25 cup fresh cilantro, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 large lemon, juiced
Instructions
Rinse the red lentils under cold water until the water runs clear. Set aside.
In a large saucepan or Dutch oven, heat the olive oil over medium heat.
Add the chopped onion and sauté for 5-6 minutes until softened and translucent.
Stir in the garlic and ginger, and cook for an additional minute until fragrant.
Add the ground cumin, coriander, turmeric, smoked paprika, and red chili flakes. Stir constantly for 1 minute to toast the spices.
Mix in the tomato paste and cook for 2 minutes, allowing it to deepen in color and flavor.
Pour in the vegetable or chicken broth and stir to combine.
Add the rinsed red lentils, reduce the heat to medium-low, and simmer gently. Stir occasionally to prevent sticking. Cook for 20-25 minutes, or until the lentils are soft and creamy.
Stir in the capers and currants, allowing them to heat through for 2-3 minutes.
Season with salt, black pepper, and the juice of one lemon. Adjust seasoning to taste.
Turn off the heat and sprinkle with chopped fresh cilantro before serving.
Serve hot as a main dish or side, optionally paired with rice, bread, or fresh greens.
Nutrition Facts
Calories |
255 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.8 g | 2% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 923 mg | 40% | |
| Total Carbohydrate | 49.8 g | 18% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 11.5 g | ||
| Protein | 14.9 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 70 mg | 5% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 840 mg | 18% | |
*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.
