Indian Spiced Lentils

• 2 tablespoons olive oil
• 1 large yellow onion, chopped
• 2 garlic cloves, minced
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground mustard
• 1/2 teaspoon ground turmeric
• 1 cup green lentils
• 1 1/2 cups chicken stock (or water for vegetarian option)
• 4 scallions, thinly sliced, white and green parts divided
• 1 green jalapeno pepper, minced
• 1 red serrano pepper, minced
• 1 tablespoon pomegranate molasses
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup cilantro leaves, chopped
• 1/4 cup Italian parsley leaves, chopped

1. Heat 1 tablespoon olive oil in a medium saucepan. Add onion and saute 2 minutes. Add garlic and spices and saute 1 minute. Add lentils and stir to coat. Add stock. Bring to a boil, cover and simmer until the lentils are soft but chewy, about 40 minutes. Transfer lentils to a large bowl.
2. Heat 1 tablespoon olive oil in a skillet. Add white part of scallions and peppers. Saute briefly until peppers brighten in color, about 2 minutes. Remove from heat and add to lentils.
3. Stir in pomegranate molasses, salt and pepper. Taste to adjust seasoning. Before serving, add green scallions, cilantro and parsley and gently toss to combine. Serve warm or at room temperature. (The flavors will develop if refrigerated several hours or overnight.)
4. Optional: Substitute the ground cumin, coriander and mustard with whole seeds. Toast the seeds over medium heat in a dry skillet until fragrant, 1 minute, then finely grind with a mortar and pestle.

olive oil, yellow onion, garlic, ground cumin, ground coriander, ground mustard, ground turmeric, green lentils, chicken stock, scallions, green jalapeno pepper, red serrano pepper, pomegranate molasses, salt, freshly ground black pepper, cilantro, italian parsley

Taken from food52.com/recipes/8453-indian-spiced-lentils (may not work)