Bring 1 cup red or yellow lentils, 4 cups water, a pinch of turmeric and a 1-inch piece chopped ginger to a boil; simmer 15 to 20 minutes. Whisk vigorously; season with salt. Cook 1 teaspoon cumin seeds, 2 sliced garlic cloves and 2 to 3 dried red chiles in a skillet with 3 tablespoons olive oil over medium-high heat, 2 minutes. Add 1 cup halved cherry tomatoes; cook 1 minute. Stir into the lentils with some chopped cilantro.

Serves: 4

Calories: 271

Total Fat: 11 grams

Saturated Fat: 1.5 grams

Protein: 14 grams

Total carbohydrates: 30 grams

Sugar: 2 grams

Fiber: 7.5 grams

Cholesterol: 0 milligrams

Sodium: 136 milligrams

Photograph by Antonis Achilleos