#66 spiced red lentils with cucumber yogurt

from Plenty

I was craving Indian lentils, and this recipe looked pretty simple. I have a well stocked pantry of Indian spices, so I didn't have to buy anything at all for it, a rarity for an Ottolenghi recipe. The dish is absolutely delicious. A blend of onion ginger, garlic, cilantro stems, mild Chile, turmeric, paprika, black mustard seed, ground coriander, hing and butter are so savory and flavorful without being spicy. There isn't a picture of this in the book, so I feel like this one would be so easy to overlook, but if you love Indian food, you shouldn't!