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Harissa Masoor Lentils with Sesame Basmati

Name: Harissa Masoor Lentils with Sesame Basmati
Prep time: 10 min
Cook time: 35 min
Yield: 4 servings
Ingredients: 1 cup red lentils red lentils; 1 cup basmati rice basmati rice; 3 tablespoons harissa sauce harissa sauce; 2 tablespoons tomato paste tomato paste; 1 teaspoon granulated garlic granulated garlic; 1 teaspoon cumin seeds cumin seeds; 2 tablespoons white sesame seeds white sesame seeds; 1/2 cup fried red onion fried red onion; 5 cups water, divided water; 1 1/2 teaspoons salt, divided salt; 2 tablespoons cooking oil, divided cooking oil

This is the kind of pantry supper that feels generous without asking much from you. Red lentils soften quickly into a creamy, rust-colored stew, with harissa sauce bringing warmth and tomato paste giving it a deeper, rounder body. The basmati rice cooks simply alongside it, then gets a toasty finish from white sesame seeds and fried red onion. Keep the heat gentle once the lentils start to thicken, and stir often near the end so they stay silky instead of sticking. It is filling, fragrant, and easy to portion for lunch the next day — just loosen the lentils with a splash of water when reheating.

Serves 4Prep 10 minCook 35 min8 ingredients available to shop

What you’ll need

Ingredient links lead to real products in the Naan Sense Grocery store. Availability and prices may change.

1 cup red lentils red lentilsShop Masoor Dal – Laxmi (2lb)
1 cup basmati rice basmati riceShop Deep Basmati Rice 4lb
3 tablespoons harissa sauce harissa sauceShop Harissa Sauce – Sadaf (285g)
2 tablespoons tomato paste tomato pasteShop Tomato Paste – Sadaf 12.5 Oz
1 teaspoon granulated garlic granulated garlicShop Granulated Garlic – Sadaf (2.8 Oz)
1 teaspoon cumin seeds cumin seedsShop Deep Cumin Seeds 200gm
2 tablespoons white sesame seeds white sesame seedsShop Laxmi Sesame Seeds (White) 400 GM
1/2 cup fried red onion fried red onionShop Fried Red Onion – Hanh Phi (3.5 Oz)
5 cups water, divided waterPantry basic
1 1/2 teaspoons salt, divided saltPantry basic
2 tablespoons cooking oil, divided cooking oilPantry basic

Let’s cook

Rinse the basmati rice in a bowl of cool water, changing the water a few times until it looks mostly clear. Rinse the red lentils separately until the water runs less cloudy, then drain both well.
In a medium pot, warm 1 tablespoon cooking oil over medium heat. Add the cumin seeds and cook for 30 to 45 seconds, just until they smell nutty and a shade darker.
Stir in the tomato paste, harissa sauce, and granulated garlic. Cook for 1 minute, stirring constantly, so the paste darkens slightly and the oil turns red.
Add the red lentils, 3 cups water, and 1 teaspoon salt. Bring to a boil, then reduce to a gentle simmer. Cook uncovered for 18 to 22 minutes, stirring now and then, until the lentils are soft and creamy. Add a little more water if they get too thick before they are tender.
While the lentils cook, combine the basmati rice, 2 cups water, and remaining 1/2 teaspoon salt in a small pot. Bring to a boil, cover, reduce the heat to low, and cook for 12 minutes. Turn off the heat and let it sit covered for 10 minutes.
Warm the remaining 1 tablespoon cooking oil in a small pan over medium-low heat. Add the white sesame seeds and cook for 1 to 2 minutes, stirring often, until lightly golden. Stir in the fried red onion and remove from the heat.
Fluff the rice with a fork, then fold in most of the sesame and fried red onion mixture, saving a spoonful for the top.
Taste the lentils and adjust the thickness with a splash of water if needed. Spoon the sesame basmati into bowls, ladle the harissa masoor lentils alongside or over the top, and finish with the reserved sesame and fried red onion.

From our kitchen notebook

For milder lentils, use 2 tablespoons harissa sauce and add the rest at the table.

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