Health & Nutrition

Lentils with Chia Seeds


Yield: 4 Servings


2 Tbsp. olive oil
1 large white onion, chopped
1 tsp. cumin seeds
1/4 tsp. ground cardamom
1 tsp. minced garlic
2 Tbsp. minced fresh ginger
2 tsp. turmeric
1/2 fresh jalapeño, peeled, seeded, and minced
3 1/2 cups vegetable stock
2 cups red lentils, rinsed
1 14-ounce can fire-roasted crushed tomatoes
1/2 tsp. kosher salt
1 Tbsp. chia seeds
4 Tbsp. chopped cilantro
Cooked brown rice, for serving (optional)


1. Heat oil in a large saucepan over medium heat. Add onion and sauté until lightly caramelized, about 10 minutes. Add cumin seeds, cardamom, and garlic; sauté until fragrant, about 2 minutes.

2. Stir in 4 cups water, ginger, turmeric, jalapeño, vegetable stock, lentils, and tomatoes and bring to a boil. Reduce heat to low, cover, and simmer, stirring occasionally, until lentils are tender, about 15 minutes. Stir in salt, chia seeds, and cilantro; serve immediately with brown rice on the side, if using.

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