Warm Lemon Lentils with Cumin, Coriander, Spinach, and Fairwinds Farm Yogurt Served with Spiced Lentil Crackers


Lemon lentils


    • 2 yellow onions, julienned
      2 tbsp minced garlic
    • 2 tbsp minced ginger
    • ½ cup chopped cilantro
    • 2 tbsp cumin seed, toasted & ground
    • 2 tbsp coriander seeds, toasted & ground
    • 1 cinnamon stick
    • 1 tbsp chipotle in adobo minced
    • 3 cups red lentils
    • 7 cups vegetable stock
    • 4 lemons, juiced
    • 2 cups shredded spinach
    • Yogurt, as needed


In a large, heavy saucepan, cook and sweat the onions over medium low heat till they begin to caramelize. Add the garlic and ginger. Cook ten minutes. Add the spices and cook for five minutes on medium heat.

Rinse the lentils until the water runs clean. Add the lentils to the pot as well as the vegetable stock.

Bring to a simmer and cook until the lentils are creamy and tender, season with salt and pepper. Add the lemon juice and cilantro. Fold in spinach.

Serve with lentil crackers and top with yogurt.

Spicy lentil crackers


  • 3 cups Red fife flour or other organic whole wheat flour
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • ½ tsp cayenne pepper
  • 2 cups of cooked lentils
  • ½ cup water
  • ½ cup canola seeds (optional)
  • Salt and freshly ground pepper


Mix the ingredients together with paddle attachment in mixer until a dough forms. Add more water or flour to make a slightly sticky dough. Let rest, covered, for 30 minutes.

On a floured board roll out in small batches. Brush with oil and season with salt and pepper.

Bake at 325°F on parchment lined baking sheets until golden brown.